How to make authentic thai curry at home !
🌿 Alternate Thai Green Curry Recipe
(A fusion-style version using ingredient substitutes)
🛒 Ingredients:
For the Green Curry Paste (substitutes-based):
1 cup fresh coriander leaves (cilantro)
1-inch piece ginger (instead of galangal)
2 tablespoons chopped chives or 1 small onion
4 cloves garlic
1 teaspoon lemon zest (instead of lemongrass or kaffir lime)
1 tablespoon tulsi (holy basil, instead of Thai basil)
2 dried red chilies (soaked) or 1 teaspoon gochujang for heat
1 tablespoon soy sauce or miso paste (adds umami and replaces shrimp paste)
1 tablespoon oil (for blending)
For the Curry:
1 tablespoon oil
1 cup vegetables of choice (broccoli, bell peppers, zucchini, etc.)
1 can (400 ml) coconut milk
1/2 cup water or vegetable broth
Salt to taste
1 teaspoon soy sauce (optional extra for depth)
Fresh coriander or tulsi for garnish
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👩🍳 Instructions:
1. Make the Green Curry Paste:
In a blender, add coriander leaves, ginger, chives/onion, garlic, lemon zest, tulsi, soaked red chilies or gochujang, soy sauce or miso paste, and oil.
Blend into a smooth paste. Add a splash of water if needed.
2. Cook the Curry:
Heat oil in a pan. Add 2–3 tablespoons of your green curry paste and sauté on medium heat until fragrant (around 2–3 minutes).
Add chopped vegetables and stir well for another 2 minutes.
Pour in coconut milk and ½ cup water. Stir and bring to a boil.
Reduce heat and simmer for 10–15 minutes until vegetables are cooked.
Taste and adjust with salt or soy sauce as needed.
3. Serve:
Garnish with chopped coriander or tulsi.
Serve hot with jasmine rice or steamed rice.
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💡 Notes:
Ginger vs. Galangal: Ginger gives warmth but lacks the peppery citrus kick of galangal.
Tulsi vs. Thai Basil: Tulsi is stronger and more pungent; use less than you would Thai basil.
Miso/Soy Sauce: Miso adds creaminess and depth, while soy sauce adds saltiness and umami.
Gochujang: Makes the curry a bit sweet-spicy; use in moderation for Thai flavor balance.
