Thai Green Curry

Contributed by Headbanger’s Kitchen.


Makes 5 servings.




  • 3-4 ounces of zucchini
  • 3-4 ounces of broccoli
  • 3-4 ounces of button mushrooms
  • A handful of Thai eggplants, if you can find them
  • 3 tablespoons Thai green curry paste
  • One bulb of fresh lemongrass (discard the leaves)
  • 4 kaffir lime leaves
  • 1-inch piece of galangal or Thai ginger
  • 2 cups coconut cream or full fat coconut milk
  • 1/2 teaspoon salt to taste
  • A few drops of stevia or sweetener of choice to taste
  • A handful of fresh Thai basil

*Tip: You can use almost any veggies you like.




Heat a wok on medium heat and add about 1/2 cup of the coconut cream into it. When you see bubbles start to form at the edge of the coconut cream, bruise the lemongrass bulb and add it to the wok, along with the galangal and torn up kaffir lime leaves. Add the green curry paste and mix it all together until it becomes fragrant.

When you see the oil start to separate from the paste, add the vegetables in and stir everything together until it’s just coated with the green curry paste. Add the rest of the coconut cream. This will make a thick curry; add more coconut cream or water for a thinner curry.

Add salt and sweetener to taste (to give it the mildest sweetness). Give it a stir, then cover and let the veggies cook. When the veggies are just about done, add a couple kaffir lime leaves, just to refresh the taste.

Keep checking the veggies for doneness, and just as you turn off the heat, add a handful of Thai basil to the curry and stir it in.

Video courtesy of Headbanger’s Kitchen, edited by Dipika Kadaba.