• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

My Cooking Journey logo

  • Home
  • Recipes
menu icon
go to homepage
  • Home
  • Recipes
search icon
Homepage link
  • Home
  • Recipes
×

Home » Entree

Published: Jul 2, 2018 · Modified: Dec 16, 2020 by Sandhya Ramakrishnan · This post may contain affiliate links

Thai Green Curry with Vegetables and Tofu | Kaeng Khiao Wan

Jump to Recipe
Green curry is a variety of curry from central Thailand. In Thai language, the green curry is called kaeng khiao wan which literally means sweet green curry.
 
Thai Green Curry 3

Thai curries are something we often order when we eat out in restaurants. The spice and the richness from the coconut milk are often appreciated by our palates. I have tried my hands on Thai red curry and now I decided that I will try Thai green curry. The big difference between the two curries is the kind of chili that they use to make the curry paste. Red curry uses the Thai red chilies that are large and medium spicy, whereas the Thai green curry uses the Thai green chilies. The rest of the flavors are pretty much the same.

Once the green curry paste is made, the rest of the process is pretty simple. The curry paste can be stored in the refrigerator or could be frozen for future use. The amount of ingredients that I used below yielded me enough curry paste to make the curry twice. The vegetables used for this dish can be anything based on the availability and choice. Few vegetables that could be used are Broccoli, bell pepper, beans, carrots, baby corn, zucchini and snow peas

So this Thai green curry is for my Month long Blogging marathon under the category International food.

kaeng khiao wan2

Preparation time - 15 mins
Cooking time - 40 mins
Difficulty level - Easy

Sign up to my newsletter

Ingredients to make Thai Green Curry –

To make the Green curry paste – This quantity made 2 batches of curry

  • Lemon grass – 2 stalk (about 5 tbsp)
  • Thai green chilies – 5 (yielded pretty hot paste, so adjust based on your spice level)
  • Garlic – 4
  • Galangal – 1 inch piece (substitute tender ginger)
  • Cilantro leaves and stem – ½ cup (chopped)
  • Basil – ½ cup
  • Roasted cumin powder – 1 tsp
  • Coriander – 2 teaspoon (dry roasted until fragrant)
  • Peppercorn – 8 (dry roasted until fragrant)
  • Shallot – 2 (substitute ¼ cup of red onion)
  • Soy Sauce – 1 tbsp
  • Kaffir lime leaves – 6 (substitute with 1 tablespoon lime zest + 1 tablespoon lime juice)

For the curry –

  • Green curry paste – ¼ cup
  • Coconut milk – 1 can or 2 cups
  • Broccoli – 1 cup (florets removed)
  • Carrot – 1 (chopped)
  • Onion – 1 large (sliced)
  • Bell pepper – 1 (chopped)
  • Baby corn – ½ cup
  • Tofu – 1 pkg (drained and shallow fried)
  • Salt – to taste
  • Oil – 1 tbsp
  • Basil –few (for garnish)
Thai Green Curry With Vegetables And Tofu

Procedure to make Thai Green Curry –

To make the green curry paste

Dry roast he coriander seeds and the peppercorn separately and then add it with the rest of the ingredients. Place them in a blender and grind it to a paste. You would not need any water when grinding. Traditionally all the ingredients are ground using a mortar and pestle, so if you like the chunky authentic paste, pound them in a mortar.

chunky authentic Green curry paste

To make the curry –

  • Steam all the vegetables (except the onions and bell pepper) until they are ¾th cooked and keep it aside.
  • Dry the tofu entirely; cube them and then shallow fry in about a teaspoon of oil. Drain it on a paper towel and keep it aside.
  • In a pan, heat 1 tablespoon of oil and add the sliced onions. Sauté until translucent.
saute sliced onions
  • Now add the bell peppers and fry it for about 5 mins. Add the green curry paste and fry it on low flame for about 5 mins.
Curry paste and bell peppers
  • Now add the coconut milk and cook the curry in it for about 10 mins in low flame. At this stage the curry would start turning aromatic.
Add coconut milk
  • Add the rest of the vegetables and cook them in the sauce for about 10 mins. Add a little bit of water if the curry appears to be too thick.
Add vegetables
  • Once the vegetables are cooked, add the tofu and bring it to a slow boil.
  • Turn off the flame and garnish with basil leaves.
  • Serve hot with jasmine rice!
Thai Green Curry

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below.
You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan.
You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

kaeng khiao wan

Thai Green Curry With Vegetables And Tofu | Kaeng Khiao Wan

Green curry is a variety of curry from central Thailand. In Thai language, the green curry is called kaeng khiao wan which literally means sweet green curry.
No ratings yet
Print Pin Rate
Course: Side Dish
Cuisine: Asian
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: 336kcal
Author: Sandhya Ramakrishnan

Ingredients

  • 5 tablespoon Lemon grass – 2 stalk
  • 5 Thai green chilies yielded pretty hot paste, so adjust based on your spice level
  • 4 Garlic
  • 1 inch piece Galangal substitute tender ginger
  • ½ cup Cilantro leaves and stem chopped
  • ½ cup Basil
  • 1 teaspoon Roasted cumin powder
  • 2 teaspoon Coriander dry roasted until fragrant
  • 8 Peppercorn dry roasted until fragrant
  • 2 Shallot substitute ¼ cup of red onion
  • 1 tablespoon Soy Sauce
  • 6 Kaffir lime leaves substitute with 1 tablespoon lime zest + 1 tablespoon lime juice
  • ¼ cup Green curry paste
  • 2 cups Coconut milk
  • 1 cup Broccoli florets removed
  • 1 Carrot chopped
  • 1 Onion sliced
  • 1 Bell pepper chopped
  • ½ cup Baby corn
  • 1 pkg Tofu drained and shallow fried
  • Salt – to taste
  • 1 tablespoon Oil
  • few Basil for garnish

Instructions

  • To make the green curry paste
  • Dry roast he coriander seeds and the peppercorn separately and then add it with the rest of the ingredients. Place them in a blender and grind it to a paste. You would not need any water when grinding. Traditionally all the ingredients are ground using a mortar and pestle, so if you like the chunky authentic paste, pound them in a mortar.
  • To make the curry –
  • Steam all the vegetables (except the onions and bell pepper) until they are ¾th cooked and keep it aside.
  • Dry the tofu entirely; cube them and then shallow fry in about a teaspoon of oil. Drain it on a paper towel and keep it aside.
  • In a pan, heat 1 tablespoon of oil and add the sliced onions. Sauté until translucent.
  • Now add the bell peppers and fry it for about 5 mins. Add the green curry paste and fry it on low flame for about 5 mins.
  • Now add the coconut milk and cook the curry in it for about 10 mins in low flame. At this stage the curry would start turning aromatic.
  • Add the rest of the vegetables and cook them in the sauce for about 10 mins. Add a little bit of water if the curry appears to be too thick.
  • Once the vegetables are cooked, add the tofu and bring it to a slow boil.
  • Turn off the flame and garnish with basil leaves.
  • Serve hot with jasmine rice!

Nutrition

Calories: 336kcal | Carbohydrates: 35g | Protein: 9g | Fat: 20g | Saturated Fat: 15g | Sodium: 319mg | Potassium: 451mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4217IU | Vitamin C: 54mg | Calcium: 103mg | Iron: 5mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
« Zeppole – A Popular Italian Street food
Misal Pav - A delightful Maharashtrian Spiced Curry With Bread »

Reader Interactions

Comments

  1. Archana Potdar says

    October 04, 2013 at 4:59 pm

    I have never tried making the green curry paste red yes. Must try this out. We will love it.

    Reply
  2. Sreevalli E says

    September 20, 2013 at 3:18 am

    Very flavorful curry.. Looks awesome.

    Reply
  3. Nivedhanams Sowmya says

    September 19, 2013 at 11:22 am

    perfectly presented!!! love the flavorful curry!!

    Sowmya

    Reply
  4. rajani says

    September 18, 2013 at 6:46 pm

    The curry looks great!

    Reply
  5. Harini-Jaya R says

    September 17, 2013 at 8:46 pm

    Fantastic choice for the letter K..love it!

    Reply
  6. Gayathri Kumar says

    September 17, 2013 at 5:02 am

    Looks very appetizing....

    Reply
  7. Padmajha PJ says

    September 16, 2013 at 3:07 am

    That is a delicious bowl of curry Sandhya.And thanks a bunch for giving the alternate ingredients as we don't get most of the stuffs needed to make a thai curry.

    Reply
  8. Pavani N says

    September 16, 2013 at 2:41 am

    We love Thai curries too. This looks great.

    Reply
  9. Sandhya Karandikar says

    September 15, 2013 at 11:54 am

    Never tried making or eating Thai food till now. I always find they have too many ingredients that I cant lay my hands on.
    May be I will take this recipe and try it as my first Thai dish.
    A trip to Mumbai first to get all things mentioned in the recipe is a must.

    Reply
  10. Janani says

    September 13, 2013 at 10:11 pm

    I love this version of green curry you have it really nice loving it sandhya.

    Reply
  11. Sapana Behl says

    September 13, 2013 at 6:59 pm

    I love Thai green curry! That curry in the bowl looks scrumptious ..

    Reply
  12. Manjula Bharath says

    September 13, 2013 at 1:10 pm

    wow fabulous choice of K 🙂 thai green curry looks yummilicious and inviting dear !! a very colorful curry !!

    Reply
  13. Preeti Garg says

    September 13, 2013 at 5:50 pm

    Wow.. look so delicious and tasty

    Reply
  14. Priya Suresh says

    September 13, 2013 at 5:22 pm

    Thats wonderful to know the real name of the Thai green curry, just need a bowl of rice to enjoy with this flavourful curry.

    Reply
  15. Chef Mireille says

    September 13, 2013 at 4:24 pm

    Thai is one of my fave cuisines - your curry looks great!

    Reply
  16. Shama Nagarajan says

    September 13, 2013 at 1:14 pm

    delicious and inviting dear

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

Learn More about me →

Popular Posts

  • Boulanee Katchalu | Afghani Bolani | Stuffed Flatbread
  • Xian Bing | Chinese Stuffed Pancake - Vegetarian
  • Spicy Roasted Makhana | Roasted Foxnut
  • Gur Papdi | Gol Papdi | Sukhdi
  • Saag Aloo | Vegan Spinach And Potato Curry
  • 4 Ingredients Fruit Salad With Mango Pulp
  • Ginger Chutney | Andhra Allam Pachadi
  • Kerala Style Peas Masala Curry

Street Foods

  • Spicy Schezwan Fried Rice
  • Bhutte Ka Kees | Indore Style Grated Corn Snack
  • Churumuri | Beach Style Masala Pori
  • Green Peas Kachori | Bengali Matar Kachori
  • Air Fryer Arancini | Italian Rice Balls
  • Gobi Manchurian | Cauliflower Manchurian
  • Masala Chaas | Spiced Buttermilk
  • Dry Garlic Chutney Powder Recipe

Sign Up to Newsletter

Footer

↑ back to top

About

  • Privacy Policy
  • About

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 · MyCookingJourney LLC

Sign Up to Newsletter

We'll keep you in the loop with our latest news and new content that we add at MyCookingJourney.com.

Enjoy the journey with us and share it with your family and friends!