Thai Curry

  • Lunch
  • Servings
  • 4Spicy
  • 20 MinsCook Time
  • Cuisine : Others
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A Thai curry dish is made from curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs.


  • Potato - 100gms
  • Cauliflower - 100gms
  • Carrots - 100 gms
  • French Beans - 50gms
  • Bell pepper (Red, Yellow & Green Color) - 50gms, each
  • Thai Green curry paste - Ginger 1tsp, Garlic 11/2 tsp, 4tbsp minced onion, 1/2 cup fresh coriander, 2 tsp Coriander Seeds, 1/2 tsp cumin seeds, 3 green chillies, lemon zest 2 pinches
  • Coconut milk - 1 tin
  • Salt as Required
  • Basil Leaves - Few leaves
  • Sunflower Oil - 5 ml

Step By Step Method

  • Step 1. Clean and Cut all the vegetables. Par-boil them and keep a side.

    Step 2. Cut Bell Pepper and keep a side

    Step 3. Prepare green curry paste by using Ginger, Garlic, onion, coriander with stem, Coriander Seeds, cumin green chilly, lemon zest, onion

    Step 4. Heat Oil in a frying pan, add curry paste and fry for a while

    Step 5. Now add all vegetables and a little water, cook for 2 mins

    Step 6. Add coconut milk and salt

    Step 7. Finally add basil leaves and place it in serving bowl.

About Chef


Currently working as a Productive Faculty at Indus College of Hotel Management, Vijayawada, Chef Madhav Krishna has 7 years of experience as a full time chef. He previously worked at Ambika Empire in Chennai, Yella Suits at Hyderabad and at the Taj - Vijayawada. His love for cooking and serving food to people prompted him to select this profession.