March 16, 2018


For the green curry paste:
Hot green peppers  - 4-5
Onion - 1 (finely chopped)
Garlic pods -2 (cut into tiny pieces)
Lemon grass - 2 stalks
Thai ginger - 1" piece
Green limes - 2
Thai basil leaves- 6-8
Roasted coriander - 1/2 tbsp
Roasted cumin - 1 tsp
White pepper powder - 1 tsp
Olive oil - 2 tbsp
Salt to taste

For the curry:
Coconut milk - 1 can
Thai green curry paste - 3-4 tbsp
Pumpkin - 1  1/2 cups (cut into thick strips)
Carrot  -1 (cut in thick strips)
Zucchini - 1 (cut in thick strips)
green beans - 10-12 (cut into one inch pieces)
Salt to taste


To make the paste:

  • Remove the tough outer stalks of lemon grass. Chop the soft inner stalk.
  • grate the lemon peel. grind all the ingredients to make a smooth paste.
  • Add water or oil if necessary.
To make the curry:
  • Add 3-4 tbsp of curry paste to the coconut milk and mix well. Add all the vegetables and simmer, uncovered until tender but not overcooked.
  • Add salt to taste and leave the vegetables crunchy to taste.
  • Serve with plain rice or rice noodles.

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