Thai Green Curry

July 22, 2020


For green curry paste

- Lemongrass stems: finely chopped

- Coriander: 1 cup chopped

- Onions: 1/4 cup roughly chopped

- Garlic: 1 tbsp roughly chopped

- Green chillies: 10

- Coriander powder: 1 tbsp

- Cumin powder: 2 tbsp

- Black pepper: freshly ground 1/2 tsp

- Ginger: ¼ “ piece

- Lemon juice: 1/2 tsp

- Lemon rind: 1/4 tsp grated

- Salt to taste

For the curry

- Green curry paste: 3/4 cup

- Coconut milk: 1 1/2 cups

- Oil: 1/2 tsp

- Capsicum: cubed 1/2 cup

- Green peas: boiled 1/2 cup

- Cauliflower florets: 3/4 cup parboiled

- Mushrooms: 1/2 cup thickly sliced

- A pinch of sugar

- Salt to taste


Step 1

For the green curry paste- Blenderize all ingredients to make a smooth paste using enough water (approx ½ cup) keep aside.


Step 2

Heat a stainless steel pan add the green curry paste and sauté on a medium flame for 1 minute add little water if required to prevent burning.


Step 3

Add the capsicum, green peas, cauliflower and mushrooms, mix well and sauté on a medium flame for 1 minute.


Step 4

Add the coconut milk, mix well and cook on a medium flame for 2 minutes.

Add the  salt, mix well and cook on a medium flame for 1 more minute till the vegetables are tender.


Health Benefits

Cauliflower is a rich source of fibre, Vitamin K, antioxidants and phytonutrients. Capsicum is an excellent source of Vitamin C and is known for its antioxidant and antiinflammatory properties. Green peas are excellent sources of Proteins and polyphenol antioxidants. Mushrooms contain fairly good amounts of Protein, fibre, B-vitamins and are excellent sources of Selenium. Lemongrass, also known as Citronella is used for its vibrant flavour and as an excellent digestive aid. Coriander is excellent for chelating heavy metals from your body. Coconut milk contain MCTs which are beneficial for a healthy liver.

Recipe Created By
Ria Jain

Swati Bagaria manages a hospital for a living and is mom to two beautiful boys. She came to Thrive to lose the few extra kgs she had gained through pregnancy and to resolve some recurring skin issues that used to bother her. Not only did she lose weight, she felt more active and could work tirelessly through the day and her skin literally started glowing. Her biggest challenge was adapting to the protocol while living a really large joint family. Her creative ability took over and she came up with the most amazing Thrive cuisine that was not just healthy but super delicious for the entire family. This is just one of them.

Ria Jain
Functional Nutritionist

Ria has a Master’s in Nutrition and Dietetics and is in a permanent research mode and keeps the rest of us at iThrive (Previously ThriveFNC) updated with her latest findings in the field of Nutrition. Her articles on iThrive's blog are an expression of her research findings. We really don’t know what we’d do without her support and her focus.