A Thai green curry with a twist

This is a simple Thai recipe packed with the goodness of fresh vegetables.

Easy to prepare, the recipe, sent to us by Chef Amitabh Kumar of Café Ludus, can be your main course served with steamed rice.

Green grass Thai curry

Serving: 1 portion


02 mg lemon leaf

20 gms oil

10 gms garlic

40 gms zucchini

30 gms broccoli

20 gms mushroom

25 gms Thai green curry paste

Salt as per taste

5 gms lemon juice

100 ml coconut milk

20 gms pok choy

2 gms basil

2 strings of lemon grass

3 gms Thai ginger

40 gms Chinese cabbage


Pour oil in a pan, heat for few seconds on high flame. Add chopped garlic and Thai green curry paste in it, sauté for few minutes and cook it on low flame for some time.

Add chopped vegetables (broccoli, mushroom, zucchini and little bit of finely chopped ginger) in it and boil by adding a glass of water.

After it reaches boiling point, mix the vegetables with chopped lemon grass and finely chopped Thai ginger and salt and let it cook for 10 minutes on low flame.

Add coconut milk, lemon juice, pok choy and Chinese cabbage and stir it a little bit and let it set for two-three minutes on low flame. Your green grass Thai curry is ready.

Serve it with steamed rice.

Amitabh Kumar is Executive Chef, Cafe Ludus, Metropolitan Mall, Saket, New Delhi. Chef Amitabh brings to the kitchen a rich experience of more than a decade. He describes his offerings as uncomplicated, contemporary, inspiring and innovative. Smoke House Deli, Superstars Restaurant, Q’ba, Bennigans, Mughal Sheraton Agra are among the few fine dining restaurants he worked with before joining Café Ludus.

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