How To Make Thai Green Curry | Thai Green Curry Recipe | Thai Recipes Vegetarian | Ruchi's Kitchen
Learn How To Make Thai Green Curry on Ruchi's Kitchen only on Rajshri Food. This Thai Green Curry Recipe is the ultimate thai recipe vegetarian that can be made at home without any hassles.
Ingredients:-
For the paste:-
1 tbsp. Coriander Seeds
2 cloves
4 peppercorns
2 Stalks of Lemongrass
5-6 Garlic Cloves
1½ Ginger
1 Galangal
3 Chopped Green Chillies
1 Chopped Onion
½ cup Coriander Leaves
½ cup Thai Basil
1 Kaafir Lime Leaf
1 tsp. Vinegar
Salt to taste
For the curry:-
Red Bellpeppers
Green Bellpeppers
Baby Corn
Broccoli
Mushrooms
2 cups Coconut Milk
1 tbsp. Corn Flour
Salt to taste
Method:-
The Paste:-
Dry roast coriander seeds, cloves and peppercorns for a minute and grind them. Then add chopped lemongrass stalks, garlic, ginger, galangal, green chillies, onion, coriander leaves, thai basil, kaafir lime leaf, vinegar and salt to the grinder and grind all these ingredients to a fine paste.
The Curry:-
Heat a tablespoon of oil in a pan and add in 5-6 tsp. of the green paste and cook it for a minute. Once cooked push the paste on one side of the pan. Heat some oil in the free space of the pan and saute the bellpeppers, baby corn and broccoli in it mixing in the paste afterwards. Then add the mushrooms and salt. Pour half the quanity of coconut milk in the cooked ingredients. In the remaining half add corn flour and mix it well and then pour it in the pan. Let all this cook for 2-3 minutes and add some bruised kaafir lime leaves and salt as required. Once the curry starts to boil turn the flame off.
Lip-smacking Thai Green Curry is ready to be served!
Share your experiences while cooking this authentic thai green curry in the comments below. HAPPY COOKING!!!
Host : Ruchi Bharani
Copyrights: Rajshri Entertainment Private Limited
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Amazing Thai Green Curry for Vegan Skeptics ????
Get $10 off a handmade Thai mortar and pestle, visit and use the code PAILIN. Thanks to KROK for sponsoring this video!
A vegan Thai green curry to satisfy even the most hardcore meat eaters (such as my husband!). In this video I share how to pack your plant-based curry with umami, how to improve store bought curry paste with a few secret ingredients, and how to choose vegetables and protein to make sure the curry will be substantial and satisfying. Meat eaters will not miss the meat in this curry!
00:00 Intro
00:25 Improving store bought curry paste
02:35 Making the green curry sauce
04:18 Choosing veg & protein for vegan curry
07:02 Adding vegetables and finishing the curry
09:44 Tasting and plating
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
Delicious Green Coconut Curry ???? Easy, Homemade, Plant-based Curry Recipe for Vegans
Coconut is an incredibly versatile ingredient and can be found in curries from India, Thailand, the Philippines, and many other places.
➡️ Here's a simple green coconut curry to make right at home!
This is a nutrient-dense and a totally vegan recipe!
Garlic, onion, jalapeno, ginger, and lime, all of which have intense flavors in their own right, combine with several spices to give the curry the classical spiciness it’s known for.
➡️ The curry will go through a few transformations as it goes from raw ingredients to being reduced to a paste, to its revival in a liquid form due to adding coconut milk, to the final addition of all of the vegetables.
The curry is made hearty with the addition of several filling veggies like zucchini, broccoli, mushrooms, bell peppers, and even some tofu!
???? What is your favorite curry and what country is it most popular in? Let me know in the comments below!
▶️ RECIPE INGREDIENTS:
CURRY PASTE:
1/2 cup / 40g - Cilantro (coriander) stem & roots (THOROUGHLY WASHED to get rid of any dirt)
1 Tablespoon / 4 to 5 Garlic approx.
1/2 Tablespoon / 1/2 Inch ginger approx.
1 Jalapeno / 20g
Zest of 1 lime / 1/2 Tablespoon
1/2 cup / 70g Onion
1 Teaspoon Turmeric powder
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 Teaspoon Cayenne Pepper or to taste (Optional)
1/2 Teaspoon salt
2 to 3 tablespoon cooking oil (I have used light olive oil)
OTHER INGREDIENTS:
3 cups / 700ml Coconut milk
1 cup / 250ml Water
Salt to taste ( I have added 1+1/4 teaspoon pink Himalayan salt)
1 cup / 100g Red Bell Pepper - chopped
1 cup / 100g Green Bell Pepper - chopped
1 cup / 100g Zucchini - chopped
1+1/2 cup / 100g Mushrooms - chopped (I have used Cremini mushroom)
1 cup / 150g Firm Tofu - cut into cubes (I have used organic non-gmo tofu)
1 cup / 100g Broccoli (65g) - chopped
1 to 1/2 cup / 50 to 100g Snap Peas - remove the strings from the sides and chop in half or leave it whole
Lime Juice to taste (I have added 1 tablespoon I like it a bit sour)
▶️ METHOD: (3 to 4 servings)
Start by adding cilantro stems/roots, garlic, ginger, jalapeno, onion, lime zest to a blender and make a puree. (Please note: Add only 1/2 tablespoon of ginger, if you add too much the dish will turn bitter. Also, thoroughly wash the cilantro roots and stem to get rid of any dirt.)
Transfer the puree to a deep pot. Add the spices, cooking oil and cook over medium heat until it forms a thick paste and the oil starts to separate - which means it's nicely roasted. Then add the coconut milk, water, salt and bring it to a boil. Once it starts to boil, reduce the heat to medium-low and cover and cook for about 20 minutes - for the flavours to develop.
Uncover and add the vegetables and tofu. Turn the heat to medium or medium high (depending on the heat of your stove) and cook for another 5 to 6 minutes uncovered, until the zucchini is just slightly soft but still has a bite to it. Cook the gravy to the desired consistency. Add the broccoli, snap peas and cook for a few seconds and turn off the heat. Please note we don't want to over cook the broccoli/ snap peas, it will continue to cook in the hot gravy even after turning off the heat.
Enjoy it with freshly steamed rice or as a soup. This recipe is perfect for meal prep and stores well in the fridge for 3 to 4 days.
▶️ IMPORTANT TIPS:
- Thoroughly wash the cilantro roots and stems to get rid of any dirt
- Add only 1/2 tablespoon of ginger, if you add too much the dish will turn bitter
- Make sure to cook the curry paste until the oil starts to separate, this will add a lot of flavour
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw inspiration from classic, traditional recipes, and modern dishes around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
➡️ You'll hear every grain of seasoning fall, the crunch of every leaf of fresh veggies, and see every chop, stir, simmering pot, and more in HD and 4k quality.
My hope is that in addition to the health benefits my recipes will have on your body, you will also experience the therapeutic and almost meditational quality of preparing delicious vegan meals for yourself or for friends and family.
So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
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