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Thai Green Curry with Vegetables
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5 from 8 votes

Thai Green Curry with Vegetables

Thai Green Curry with Vegetables is an adaptation of authentic Thai Curry. It is so fresh and full of flavors to go with some Jasmine Rice.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Thai
Servings: 5
Calories: 211kcal
Author: Sharmila Kingsly

Ingredients

For Green Curry Paste

  • 1 teaspoon Whole Pepper
  • ½ teaspoon Cumin Seeds
  • 1 tablespoon Coriander Seeds
  • 10 Thai Basil Leaves
  • 1 Kaffir Lime Leaf chopped
  • 2 tablespoon Cilantro Stalk stalk
  • 2 tablespoon Cilantro
  • 1 Lemon Grass
  • 5 Shallots
  • 3 clove Garlic
  • 3 Dry Red Chilli
  • 1 inch Galangal
  • 1 tablespoon Soya Sauce
  • 1 tablespoon Oil
  • 1 teaspoon Salt

For Thai Green Curry

  • 1 tablespoon Oil
  • 3 tablespoon Green Curry Paste
  • 1 Onion Sliced
  • 1.5 cup Bell Pepper I am using Red Yellow and Green colour
  • ⅓ cup Broccoli
  • 1 Carrot
  • 2 Thai Eggplant
  • 1 cup Water
  • 1.5 cups Coconut Milk
  • Salt as needed
  • 2 tablespoon Cilantro finely chopped
  • 1 stalk Lemon Grass Chopped
  • 1 tablespoon Brown Sugar
  • 1 teaspoon Soya Sauce
  • 7 Thai Basil Leaves
  • 1 tablespoon Lemon Juice

Instructions

Green Curry Paste

  • In a pan add 1 teaspoon of Whole Pepper, ½ teaspoon of Cumin seeds, and 1 tablespoon of Coriander seeds. Dry roast in a low flame until fragrant. Let it cool down and then transfer to a blender.
  • To the blender next add in 10 fresh Thai basil leaves and 1 kaffir lime leaves. Also, add in 2 tablespoon of Cilantro Stalks and 2 tablespoon of Cilantro. Also, add in 1 fresh lemongrass stalk. Next add in 5 shallots, 3 garlic pods, and 3 Dry Red chilies. Also, add in 1 inch of Galangal. And then add 1 tablespoon of soya sauce,1 tablespoon of Oil, and 1 teaspoon of Oil.
  • Blend everything to a coarse paste in a blender or in a mortar and pestle. Thai Green Curry paste is ready.

Green Curry

  • Turn on the Instant pot in Saute mode. Add 1 tablespoon of Oil. Once it's hot add in 3 tablespoon of Green Curry Paste. Saute for a minute.
  • Next add in the Vegetables. I am adding 1 sliced onion. 1.5 cups of Bell peppers ( Red, Yellow, and Green ) ⅓ cup of Broccoli, 1 carrot sliced. 2 Thai Eggplant cubed. Combine everything.
  • Add in 1 cup of water and close the IP. Turn the pressure value in sealing position and cook in pressure cook mode for 3 mins. After 3 mins do a quick release and then open the IP.
  • Turn the IP on in saute mode again. Add in 1.5 cups of Coconut Milk. Add in the required salt. 2 tablespoon of finely chopped Cilantro and a stalk of Fresh Lemon Grass. Also, add in 1 tablespoon of Brown Sugar, 1 teaspoon of Soya Sauce, and 6 or 7 Fesh Basil leaves. Mix everything.
  • Cook for another 5 mins and switch off the Ip. Finally, add in 1 tablespoon of Lemon Juice and Thai Green Curry is ready.

Video

Nutrition

Calories: 211kcal | Carbohydrates: 12.7g | Protein: 2.2g | Fat: 18.2g | Saturated Fat: 13g | Sodium: 398mg | Potassium: 300mg | Fiber: 2.6g | Sugar: 6.5g | Calcium: 26mg | Iron: 1mg