Weekend grub: This green Thai curry recipe is a sure shot way to a happy belly!

Published on: 12 March 2022, 12:30 pm IST

Impress your guests, or enjoy a chill weekend lunch! This veg Thai curry recipe is a hero dish that never ceases to amaze.

Shifa Khan
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baingan recipes
Enjoy the delectable flavour of veg Thai curry recipe! Image Courtesy: Shutterstock
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If you’re looking for a warm, comforting and flavourful meal for the weekend, you’re at the right spot. And to be honest, what’s more comforting than a rich, creamy, and indulgent dish called green Thai curry? As we were looking for a recipe for Thai curry, we got our hands on this bomb version of it. What’s more?

This recipe, by Stellar Fusion, is absolutely vegan and tastier than heaven’s snack!

While some of you may have only enjoyed this delicacy at a Thai restaurant or on your vacay, we often mistake it for a time-taking and tough to prepare dish. However, Thai curries are not only the easiest ones but nutritionally rich and healthy. This makes it an absolute delight for weight watchers and a fit fam lunch.

Here’s an easy but delicious veg Thai curry recipe:

Ingredients

  1. 2 tbsp vegetable oil
  2. 3 shallots, finely sliced
  3. 4 tbsp Thai green curry paste
  4. 1 red chilli, deseeded and finely chopped
  5. 350g butternut squash, peeled and cut into 1.5cm cubes
  6. 1 large red pepper, deseeded and cut into thick slices
  7. 400g can full fat coconut milk
  8. 5 lime leaves
  9. 150g mangetout
  10. 100g baby corn halved lengthways
  11. 1 small bunch coriander, roughly chopped
  12. Cooked rice and lime wedges, to serve

    coconut shampoo
    Coconut milk will add the rich creamy flavor to your Thai curry recipe. Image courtesy: Shutterstock

Preparation

 

  1. Heat the oil in a large flameproof pan with a tight-fitting lid.
  2. Add the shallots with a generous pinch of salt and fry for 7-10 mins over a medium heat until softened and beginning to caramelize.
  3. Add the curry paste and chilli to the pan and fry for 2 mins. Tip in the squash and pepper, then stir through the coconut milk along with 200 ml water.
  4. Add the lime leaves, cover and cook for 15-20 mins or until the squash is tender.
  5. Stir the mange tout and baby corn through the curry, then re-cover, cooking over a medium-low heat for a further 5 mins or until the veg is just cooked.
  6. Season and stir through half the coriander. Remove the lime leaves and discard.
  7. Spoon the curry into deep bowls, scatter with the remaining coriander and serve with rice and lime wedges for squeezing over.

Try this Thai curry recipe and you’ll know that it’s the best dish you’ve ever had, restaurants included. Don’t forget to enjoy this hearty dish with your friends and family!

Shifa Khan Shifa Khan

An aesthete and a skincare junkie, Shifa spends most of her time cooking delish food while wearing a sheet mask. At HealthShots, she creates high-octane content that can leave you all a little intrigued!

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