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

---

👩‍🍳 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.

---

💡 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.