FOOD STATIONMake yourself the perfect Thai green curry at home

Nothing has caught our imagination as much as the ubiquitous green and red curry when one has visions of Thai cuisine. A staple with rice, any restaurant of some standing is sure to serve you its green curry. According to the chef, it is a recipe congenial for the summers as it is desirably light, yet packs in the punch of vegetables.

Thai green curry with vegetables


For the paste

1 stalk of lemongrass, sliced finely

2 tsp ground coriander

3 tbsp fish sauce

1 tsp brown sugar (optional)

1-3 green chillies, deseeded

1 small onion

2 cloves of garlic

1 thumb-size piece ginger peeled and sliced

2-3 kaffir lime leaves (fresh, frozen or dried), snipped into strips or small pieces with scissors

1 cup fresh coriander leaves and stems

1½ tsp dark soy sauce

1 can of good-quality coconut milk

1 pack firm tofu cut into bite-size pieces

1 red bell pepper

1 cup snow peas

1 cup fresh holy (or sweet) basil, chopped roughly

1 small yam or sweet potato, cubed

3 tbsp oil for frying

Optional: Other vegetables of your choice, such as carrots, broccoli, cauliflower, etc...


To make the green curry paste, place the spices and sauces, except kaffir lime, in a food processor or blender. Add little coconut milk (enough to keep the blades going). Process well. Place oil in wok or deep frying pan. Turn the heat on medium-high and add the paste. Stir fry until fragrant (about a minute), and then add the rest of the coconut milk. Add wheat gluten or tofu and stir until everything is well mixed. Add kaffir lime leaves and cover. Turn the heat down to medium-low and allow to simmer, stirring occasionally for about 10 minutes. Add bell pepper and yam/sweet potato. Cover and cook another 10 minutes. Finally, add snow peas, stir, and continue cooking for 2-4 minutes. Do a taste test for salt and spice. If it is not salty enough, add up to two tablespoon of fish sauce, soy sauce, or sea salt. If too salty, add a little fresh lime juice. If it is too spicy, add more coconut milk until the desired mildness is reached. To serve, sprinkle with fresh basil and sliced green chillies, if desired. Accompany your curry with Thai jasmine-scented rice, Thai brown rice or your choice of noodles.