Bring fresh flavours to your table with a colourful Thai green curry made using aromatic herbs, homemade curry paste and KSW vegetables. Baby corn, mushrooms, broccoli, carrots and capsicum add a delicious combination of textures to this comforting dish.
This Thai Green Curry Recipe with Fresh KSW Vegetables uses coriander seeds, cumin, white pepper, Thai ginger, lemongrass and fresh herbs to build its flavour from scratch.
Whether you are planning a family lunch or trying something different for dinner, this vegetable curry pairs beautifully with steamed rice.
Ingredients for Thai Green Curry
Serves: 3–4
The quantities below are suggested proportions for your ingredient list. Adjust the chillies, salt and sugar to taste.
For the Homemade Green Curry Paste
- Coriander seeds — 1 teaspoon
- Jeera seeds (cumin) — ½ teaspoon
- Whole white pepper — ¼ teaspoon
- Thai ginger (galangal) — a 1-inch piece, thinly sliced
- Raw turmeric — a small ½-inch piece
- Lemongrass — 1 stalk, tender inner portion finely sliced
- Garlic — 4 cloves
- Onion (Madras pyaz/shallots) — 3–4 small, peeled
- Green chillies — 2–4, depending on your preference
- Fresh lemon — 1, zest and juice used separately
- Coriander stems — 2 tablespoons, chopped
- Salt — ¼ teaspoon, or to taste
- Water — a little, for blending
For the Vegetable Curry
- Baby corn — 100 g, cut into bite-sized pieces
- Button mushrooms — 150 g, halved or sliced
- Broccoli — 150 g, divided into small florets
- Carrot — 1 medium, thinly sliced
- Green capsicum — 1 small, cut into bite-sized pieces
- Red capsicum — 1 small, cut into bite-sized pieces
- Sugar — ½ teaspoon, or to taste
- Salt — as needed
- Basil — a small handful, preferably Thai basil
- Water — approximately 500 ml, adjusted for consistency
For a creamy variation: Replace 400 ml of the water with 400 ml coconut milk. Coconut milk is an optional addition to your supplied ingredient list.
How to Make Thai Green Curry with Fresh KSW Vegetables
Step 1: Prepare the Vegetables
Wash the baby corn, broccoli, carrot and capsicum. Cut them into evenly sized pieces.
Clean the mushrooms gently and halve or slice them. Keep the broccoli florets small enough to cook quickly.
Step 2: Toast the Whole Spices
Place the coriander seeds, cumin seeds and whole white pepper in a dry pan. Toast over low heat for 1–2 minutes until fragrant.
Allow them to cool, then grind them into a fine powder.
Step 3: Make the Green Curry Paste
Add the ground spices, Thai ginger, raw turmeric, lemongrass, garlic, Madras onions, green chillies, coriander stems and salt to a blender.
Add about ½ teaspoon of finely grated lemon zest, avoiding the bitter white pith. Blend with a little water to form a smooth paste.
Keep the lemon juice aside for finishing the curry.
Step 4: Cook the Curry Paste
Transfer the paste to a saucepan with 3–4 tablespoons of water. Cook over medium-low heat for 3–5 minutes, stirring frequently.
Add small splashes of water if needed to prevent sticking. The paste should become fragrant and lose its raw onion and garlic smell.
Step 5: Add the Curry Liquid
Pour in the remaining water and bring to a gentle simmer.
If making the creamy variation, add the coconut milk and approximately 100 ml water instead. Stir until the paste blends into the liquid.
Step 6: Add the Vegetables in Stages
Add the carrot and baby corn first. Simmer for 4–5 minutes.
Add the mushrooms and cook for another 3 minutes. Finally, add the broccoli, green capsicum and red capsicum.
Simmer for a further 4–5 minutes, checking that the vegetables are tender but still hold their shape.
Step 7: Adjust the Seasoning
Add the sugar and taste before adding more salt.
Adjust the consistency with a little water if necessary. For a thicker curry, simmer briefly with the lid off, taking care not to overcook the vegetables.
Step 8: Finish with Basil and Lemon
Switch off the heat. Stir in the basil and start with 1 teaspoon of lemon juice, adding more to taste.
Serve warm with steamed rice.
Choosing Fresh Vegetables for Your Thai Curry
Fresh Capsicum for Colour and Crunch
Green and red capsicum bring different flavours to the curry. Green capsicum adds a slightly sharper taste, while red capsicum contributes gentle sweetness.
If you are looking for a Fresh Capsicum Supplier in Kolkata, choose firm capsicum with smooth skin. Add it towards the end of cooking to preserve some crunch.
Fresh Broccoli for Texture
Broccoli florets catch the aromatic sauce, making them a delicious addition to the dish.
For anyone searching for a Fresh Brocoli Supplier in Kolkata, look for compact florets and firm stalks. Small, evenly cut florets cook more consistently.
Fresh Button Mushrooms for Flavour
Button mushrooms add an earthy flavour and a satisfying bite that complements the herbs and spices.
When choosing a Fresh Button Mushroom Supplier in Kolkata, look for firm mushrooms without slimy patches. Clean them just before cooking.
Baby Corn and Carrots for Variety
Baby corn brings a gentle crunch, while carrots add sweetness and colour. Together, they help balance the stronger flavours of green chillies, lemongrass and Thai ginger.
Make Everyday Meals More Colourful with KSW
If you are exploring Fresh Exotic Vegetable Suppliers in Kolkata, this recipe is a practical way to use several vegetables in one meal.
For shoppers searching for Fresh Premium Vegetables suppliers in Kolkata, KSW vegetables can form the centre of a colourful homemade curry. Check with your nearest KSW retail outlet for current product availability.
Tips for a Flavourful Green Curry
- Adjust the chilli level: Start with fewer green chillies for a milder curry.
- Use tender lemongrass: Remove the tough outer layers before blending.
- Keep turmeric modest: Too much can dominate the flavour and turn the curry yellow.
- Cook vegetables in stages: Carrot and baby corn need longer than capsicum and broccoli.
- Finish with fresh herbs: Add basil and lemon juice after switching off the heat.
Enjoy Homemade Thai Green Curry with KSW Vegetables
This Thai Green Curry Recipe with Fresh KSW Vegetables brings together homemade curry paste, fresh herbs and a generous mix of vegetables.
Serve it with steamed rice and enjoy the sweetness of carrots and red capsicum, the crunch of baby corn, and the satisfying bite of broccoli and mushrooms—all in one fragrant bowl.