If you are a connoisseur of Asian food, we are sure your vocabulary extends well beyond traditional momos and noodles. The canvass is huge, inviting and exotic enough that tracking down flavours and keeping a count of them often seems an impossible task. What makes Asian cuisine one of a kind is the pairing of disparate flavours into one single recipe, yet there is something appetizing about them.

One such recipe is the traditional Thai green curry.  While the coconut milk remains the key ingredient, globally this traditional curry recipe has been reinterpreted in a number of ways. From prawns, feta cheese to veggies, in case you want to get creative with it, go ahead and mix anything that suits your palette.

Thai people refer to what we call Thai curry, as 'Kaeng'. The first Thai dictionary from 1873 CE (2416 in the Thai Buddhist calendar) defines Kaeng as a watery dish, which is mostly had with rice and utilising shrimp paste, onions, chillies, and garlic as key ingredients. Here the coconut milk is not included. Curries in Northern Thai cuisine, with only a few exceptions, do not use coconut milk as the coconut palms do not grow here. 

Here is our take on it:

thai curry green

Image courtesy: pixabay.com

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  • 3 tablespoons of chopped lemon grass 
  • 1 chopped onion 
  • 5 green chillies 
  • A bunch of coriander and mint leaves 
  • A piece of ginger
  • 4 garlic cloves (crushed and peeled) 
  • 1/2 tbsp of black pepper and cumin powder 
  • 1 tbsp salt
  • 1tbsp of sugar
  • 2 cups of rich coconut milk 
  • 25 grams of cottage cheese (cubed) 
  • 1 capsicum
  • 20 grams of peas
  • 20 grams of baby corn 
  • 20 grams of sliced button mushrooms 
  •  20 grams of carrot 
  • In a blender create a paste of lemongrass, onion, chillies, coriander, garlic cloves and mint leaves, you green paste is done
  • Ensure that the paste is of medium consistency
  • In a hot pan add 2 tbsp of olive oil 
  • Add cumin seeds and let them sizzle
  • Add the green paste and let it sizzle too 
  • Now, add capsicum, baby corn cheese, mushrooms and carrots to the curry
  • Let it simmer for a while
  • In the meantime test for salt
  • If need be, you can add a bit of lime juice 
  • After one last boil, it is ready to serve with soft steamed rice

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