Green Coconut Curry
Description
A fragrant, comforting dish that perfectly balances spice, sweetness, and creaminess. This Green Thai Coconut Curry brings together fresh herbs, vibrant vegetables, and silky coconut milk to create a flavorful and wholesome meal. The homemade green curry paste, packed with cilantro, lemongrass, and lime, gives it a bright depth that pairs beautifully with jasmine rice or noodles. Light yet satisfying, it’s a vibrant bowl of warmth and freshness in every bite. It has always been one of our favorite comfort meals: warm, cozy, and bursting with flavor.
Ingredients
- Green curry paste-
- 1 handful cilantro
- 25 g lemongrass (soft part, chopped — about ¼ cup)
- 1 tbsp coriander-cumin powder
- 1 tsp dry ginger powder
- 4-5 kaffir lime leaves
- 7–8 twists of fresh black pepper (or ½ tsp peppercorns)
- 2 green chillies
- ⅛ tsp turmeric powder
- ¼ cup water
- Other-
- 20–25 green beans, cut into 1-inch pieces
- 1 green bell pepper, cubed
- 1 red bell pepper, cubed
- 1 zucchini, cubed
- 2-3 kaffir lime leaves
- 1 green chili, finely chopped
- 1 can coconut milk
- 1 cup water
- 1 tbsp jaggery powder
- 8–10 fresh basil leaves
- Juice of 1 lime (use the one whose rind went into the paste)
- Salt, to taste
- 2 tbsp sesame oil
- Optional: Broccoli and toasted tofu
Directions
- Blend all the curry paste ingredients until smooth.
- Heat 1 tbsp sesame oil in a pan and add the green curry paste. Sauté for 2–3 minutes.
- Add kaffir lime leaves, green beans, bell peppers and zucchini; mix well.
- Pour in 1 cup of water and once it comes to a boil, stir in the coconut milk and let the curry come to a gentle boil.
- Add basil leaves and jaggery, mix and turn off the heat.
- Serve hot with jasmine rice.