Thai Green Curry by Tarla Dalal

Tarla.Dalal's picture

Dec. 12, 2013

An aromatic green curry cooked with assorted vegetables and paneer.


For green curry paste (approx 1 cup)
Chopped lemongrass 2 Tablespoon , finely chopped ((use stem))
Chopped coriander 1 Cup (16 tbs)
Roughly chopped onion 1/4 Cup (4 tbs)
Chopped garlic 1 Tablespoon , roughly chopped
Green chili 10 , roughly chopped
Coriander seeds 1 Tablespoon
Cumin seeds 2 Teaspoon
Ground black peppercorn 1/2 Teaspoon
Ginger piece 1
Salt To Taste
Lemon juice 1/2 Teaspoon
Grated lemon rind 1/4 Teaspoon
For curry
Oil 1 Tablespoon
Paneer cubes 1/4 Cup (4 tbs) (cottage cheese)
Capsicum pieces 1/2 Cup (8 tbs) , cubed
Sliced baby corn 1/2 Cup (8 tbs)
Boiled green peas 1/2 Cup (8 tbs)
Cauliflower florets/Broccoli florets 3/4 Cup (12 tbs) , parboiled
Thickly sliced mushroom 1/2 Cup (8 tbs)
Coconut milk 1 1/2 Cup (24 tbs)
Sugar 1 Pinch



For Green Curry Paste:

1. In mixer, combine lemongrass, coriander, onion, garlic, green chili, coriander powder, cumin seed powder, black peppercorn, ginger, salt, lemon juice, and lemon rind. Blend into a fine paste, using enough water (approx ½ cup).


2. In a non-stick pan, heat oil, add ¾ cup of green curry paste and saute over medium flame for 1 minute.

3. Add paneer, capsicum, baby corn, green peas, cauliflower and mushrooms. Stir well and cook for 1 minute.

4. Pour coconut milk, stir and cook for 2 minutes.

5. Season with sugar and salt, stir and cook for another minute.


6. Serve hot with steamed rice.


You can use any vegetables of your choice.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 351Calories from Fat 243

 % Daily Value*

Total Fat 29 g44.6%

Saturated Fat 21 g105%

Trans Fat 0 g


Sodium 243 mg10.13%

Total Carbohydrates 22 g7.3%

Dietary Fiber 7 g28%

Sugars 7 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet