Thai Veg Green Curry Recipe

Thai veg green curry recipe made with green curry paste made from scratch. A vegetarian / vegan friendly recipe. Recipe with step by step pictures.

Ever since I saw the Chef Show on Netflix , I have been wanting to try Jitlada’s famed green curry recipe. I have adapted the recipe to suit my Indian kitchen and I have made it as a vegetarian version. The original recipe uses shrimp paste and fish sauce but I have not used them for making my curry paste today. I never thought it would be so easy to make curry paste from scratch. It tastes so good that we have been repeating the recipe almost every alternative day. I add a lot of veggies to the curry. The taste is so comforting and delicious.

Here are other Asian recipes from the site Asian Recipes

Here is the video of how to make Thai green curry recipe

Galangal, Lemon grass, Basil and Kaffir lime leaves are required for making the curry paste from scratch. Galangal is called as பேரரத்தை in Tamil and easily available in country medicine shops (naatu marundu kadai). Kaffir lime is a kind of citron pretty close to the Tamil Naarthangai and it works really well.

First, we will make a curry paste. Here is what you will need. I have used regular lemon skin as I could not get my hands on Kaffir lime. While peeling the lime / lemon skin, make sure not to peel the white pith beneath the skin as it can be bitter. Kaffir lime leaves is something I have not used today as its very hard to come by here. If you can get it, do use a few leaves while making the paste.

Wash, clean and prep the ingredients given above. Galangal is just like ginger but the skin is a little hard. Remove the outer skin of lemon grass, chop and set aside.

Add in all the ingredients to a mixie. Add a little water and grind to a smooth paste. Set aside.

Heat oil in a pan and add in the ground paste. Saute for 5-6 minutes till the paste is almost dry. In Jitlada’s recipe, she simmered the paste in coconut milk and not in oil. I have fried the paste in oil.

Add in a seasoning cube (stock cube) and the salt. Instead of seasoning cube, you can use vegetable stock too.

Add in the palm sugar. Even Jaggery or cane sugar will work just fine.

Prep the veggies and get them ready. The veggies you add is totally your choice. I have used Beans, carrot, bell peppers and green peas today. You can also add bamboo shoots, edamame, tofu, sprouts, mushroom, spinach etc…

Once the curry paste is cooked and almost dry, add in the veggies and a cup of water. Add more water if necessary. I add beans and carrots first as they take longer time to cook than other veggies. Cover the pan and cook for ten minutes.

Note: Once the curry paste is cooked and dry, at this stage, you can choose to bottle the paste and store in the refrigerator and use it within a weeks time.

Add in the black pepper powder.

Then add in the cabbage and green peas and simmer the curry for five minutes. At this stage add in the thai chillies and kaffir lime leaves for flavour.

Finally add in the coconut milk, bell peppers and basil. Simmer for a minute. Do not cook for long. Thai green curry is ready. I have used canned coconut milk today.

Serve the curry with rice.

For the curry paste

• 1/2 inch peel of kaffir lime skin or regular lime / lemon skin
• 4 - 5 kaffir lime leaves
• 2 - 3 stalks lemon grass
• 1/2 of a green bell pepper
• 1/2 cup coriander leaves
• 1 inch piece galangal
• 1/2 inch piece ginger
• 6 - 7 cloves garlic
• 1/4 cup onion
• 4 - 6 green chillies
• 5 basil leaves

Other Ingredients

• 3 tablespoon oil
• 1 seasoning cube
• 1 teaspoon salt
• 1 teaspoon palm sugar
• 500 grams mixed vegetables of your choice
• 1 teaspoon black pepper powder
• 4 - 5 thai chillies
• 2 - 3 kaffir lime leaves
• 1 cup thick coconut milk
• 1 cup bell pepper, cubed (use a mix of green, red and yellow peppers)
• 5 - 6 basil leaves

1. Add in all the ingredients under curry paste to a mixie. Add a little water and grind to a smooth paste. Set aside.
2. Heat oil in a pan and add in the ground paste. Saute for 5-6 minutes till the paste is almost dry.
3. Add in a seasoning cube (stock cube) and the salt. Instead of seasoning cube, you can use vegetable stock too.
4. Add in the palm sugar.
5. Prep the veggies and get them ready. The veggies you add is totally your choice. I have used Beans, carrot, bell peppers and green peas today. You can also add bamboo shoots, edamame, tofu, sprouts, mushroom, spinach etc…
6. Once the curry paste is cooked and almost dry, add in the black pepper, remaining veggies and a cup of water. I add beans and carrots first as they take longer time to cook than other veggies. Cover the pan and cook for ten minutes.
7. Then add in the cabbage and green peas and simmer the curry for five minutes. Add in the Thai chillies and kaffir lime leaves.
8. Finally add in the coconut milk, bell peppers and basil. Simmer for a minute. Do not cook for long. Thai green curry is ready.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Curry
• Cuisine: Asian

For the curry paste

• 1/2 inch peel of kaffir lime skin or regular lime / lemon skin
• 4 - 5 kaffir lime leaves
• 2 - 3 stalks lemon grass
• 1/2 of a green bell pepper
• 1/2 cup coriander leaves
• 1 inch piece galangal
• 1/2 inch piece ginger
• 6 - 7 cloves garlic
• 1/4 cup onion
• 4 - 6 green chillies
• 5 basil leaves

Other Ingredients

• 3 tablespoon oil
• 1 seasoning cube
• 1 teaspoon salt
• 1 teaspoon palm sugar
• 500 grams mixed vegetables of your choice
• 1 teaspoon black pepper powder
• 4 - 5 thai chillies
• 2 - 3 kaffir lime leaves
• 1 cup thick coconut milk
• 1 cup bell pepper, cubed (use a mix of green, red and yellow peppers)
• 5 - 6 basil leaves

1. Add in all the ingredients under curry paste to a mixie. Add a little water and grind to a smooth paste. Set aside.
2. Heat oil in a pan and add in the ground paste. Saute for 5-6 minutes till the paste is almost dry.
3. Add in a seasoning cube (stock cube) and the salt. Instead of seasoning cube, you can use vegetable stock too.
4. Add in the palm sugar.
5. Prep the veggies and get them ready. The veggies you add is totally your choice. I have used Beans, carrot, bell peppers and green peas today. You can also add bamboo shoots, edamame, tofu, sprouts, mushroom, spinach etc…
6. Once the curry paste is cooked and almost dry, add in the black pepper, remaining veggies and a cup of water. I add beans and carrots first as they take longer time to cook than other veggies. Cover the pan and cook for ten minutes.
7. Then add in the cabbage and green peas and simmer the curry for five minutes. Add in the Thai chillies and kaffir lime leaves.
8. Finally add in the coconut milk, bell peppers and basil. Simmer for a minute. Do not cook for long. Thai green curry is ready.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Curry
• Cuisine: Asian

Find it online : https://www.kannammacooks.com/thai-veg-green-curry-recipe-curry-paste-from-scratch/

Recipe for Kerala style fish fry marinated in an oil marinade and shallow fried in oil. Ayala Meen / Mackerel fish fry. Spicy fish fry South Indian style.

This Masala fish fry is made with an oil marinade. The masalas are mixed in oil and that I think is a game changer. The fish gets seasoned well and turns out super flavorful. I have used Ayala Meen / Ayila Meen (a kind of mackerel fish) today for making the fish fry.

Here are other fish recipes from the site. Fish recipes

Here is the video of how to make Masala Fish fry / Ayala Meen Fry

Here is how to do Masala Fish Fry Wash, clean and prep the fish. If you’ve stored your fish in the refrigerator , make sure to set it out for 15-30 minutes before cutting into it. . Make small gashes on the fish with a sharp knife so the masalas can penetrate and season the fish throughout. Be gentle and do not cut too deep. These cuts / crevices will hold the masalas later. So take time and make as many even cuts as possible. This is a very important step.

Now lets make the star of the recipe, the oil marinade. Take in all the ingredients listed under marinade and mix them well. Use thick ginger garlic paste for this recipe. Mix the masalas using few tablespoons of coconut oil. Do not use any water to mix.

The marinade is ready. Remember that we have used only oil for making the paste. Coconut oil is preferred. If the fish is very cold use peanut oil as coconut oil will solidify when applied. If you do not like coconut oil, use an oil of your choice (peanut oil, olive oil etc… works well).

Apply the marinade on the fish. Make sure that the masalas are evenly coated. Apply masala in the gashes so the fish gets evenly seasoned.

Marinate the fish in the refrigerator for one hour.

Making the Masala Fish fry / Ayala Meen Fry Heat oil in a pan until hot. Gently place the fish in oil. Do not disturb or move the fish for the first two-three minutes. Let it cook. That’s the trick so the masalas will stick properly and wont separate. Note: Since we are cooking a whole fish, let the flame be medium low and not very hot as the masalas might burn before the fish can cook, if the flame is too hot. So go low on the flame and do not keep moving the fish.

Add in a few sprigs of curry leaves and few strips of ginger julienne to the pan. Cook the fish for 2-3 minutes on each side.

Remove the fish and drain on paper towels. Fantastic fish fry is ready.

Serve with rice and curry.

For the marinade

• 1.5 teaspoon thick ginger garlic paste
• 1/2 teaspoon turmeric powder (add 1/2 teaspoon more for a spicy fish fry)
• 1 tablespoon red chilli powder (add a tablespoon more for a spicy fish fry)
• 1 teaspoon red chilli flakes
• 1 teaspoon salt
• 3 sprigs curry leaves, finely chopped
• 1/2 teaspoon plain vinegar
• 3 tablespoon coconut oil (or) peanut oil

Other Ingredients

• 500 grams Mackerel / Ayala Meen
• 1/4 cup peanut oil (or) coconut oil to shallow fry
• Few sprigs curry leaves
• Few strips ginger
• Lemon wedges to serve
• Onion wedges to serve

1. Wash, clean and prep the fish. Make small gashes on the fish with a sharp knife so the masalas can penetrate and season the fish throughout.
2. Take in all the ingredients listed under marinade and mix it well. Use thick ginger garlic paste for this recipe. Mix the masalas using few tablespoons of coconut oil. Do not use any water to mix.
3. Apply the marinade on the fish. Make sure that the masalas are evenly coated. Apply it in the gashes so the fish gets evenly seasoned.
4. Marinate the fish in the refrigerator for one hour.
5. Heat oil in a pan until hot. Gently place the fish in oil. Do not disturb or move the fish for the first two-three minutes. Let it cook. That’s the trick so the masalas will stick properly and wont separate.
6. Add in a few sprigs of curry leaves and few strips of ginger julienne. Cook for 2-3 minutes on each side.
7. Fantastic fish fry is ready.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 1 hour
• Cook Time: 10 mins
• Category: Side Dish
• Cuisine: South Indian