Budget-friendly Thai green vegetable curry recipe
Get your daily serve of vegetables in one hit, with this healthy and budget-friendly Thai green vegetable curry recipe.
Perfect for winter, this vibrant and spicy Thai green vegetable curry is a crowd pleaser. It’s easy to make, and contains a rainbow of vegetables: pumpkin and carrots, broccoli and beans, and eggplant.
It's just one of the budget-friendly recipes from the chefs at RACV Club. You can also try Mediterranean roasted vegetables with spaghetti, Sweet potato and red kidney hot pot, and Vegetable tagine at home.
Thai green curry draws on flavours from around the world. Indian merchants introduced the spices and herbs, and Portuguese traders introduced the green chillies in the 16th century. But what's unique about Thai cuisine is the contrasting flavours.
This recipe pairs hot spices with sweet herbs and coconut cream. The key herb is Thai basil, which has a spicy anise flavour. It’s different to Italian basil, which is sweeter and peppery. If you can’t find Thai basil at the supermarket, try an Asian grocer or fresh food market.
What’s the difference between green and red curry?
Thai curries are generally made with fresh chilli peppers, garlic, and lemongrass – rather than dry spices – and are non-dairy, with the use of coconut milk rather than yoghurt or cream.
Green curry gets its colour from green chillies, coriander roots, kaffir lime leaf and Thai basil. These ingredients are processed into a paste with lemongrass, ginger, garlic, shallots, and fish sauce, but the coriander roots make the paste sweeter than red curry.
For this recipe, we've used an instant green curry paste, which you can get from the supermarket. This makes the recipe quick and easy.
The key ingredient is dried red chillies – lots of them. These are blended (usually in a food processer) with lemongrass, ginger, garlic, shallots, and fish sauce.
You can find out more with our ultimate guide to different types of curry.