Green curry is a Thai classic and one of my favourite dishes of all time. It’s sweet and hearty with fresh citrus-y notes from limes, kaffir lime leaves and lemongrass. My Malayali roots also make me extremely partial to any curry with coconut milk! When I say green curry is my favourite, I mean it’s my favourite to order at restaurants! I hadn’t really given a homemade version a try until the lockdown. You might find this surprising but my small town in Kerala does not have a Thai restaurant!
Therefore there was but one option – make it yourself. The ingredients for green curry paste can be hard to come by where I live so I turned to the internet for readymade green curry paste. There are plenty of options online and if you live in larger cities I’m sure you’ve seen some at local grocery stores.
But, we’re not here to talk about a regular Thai green curry, we’re here to talk about one made in the Wonderchef Automatic Soup Maker! That’s right, it’s not just for soups! I had successfully made a whole bunch of creamy, smooth soups by that point but I hadn’t tried out the chunky setting yet. Thai curry typically has a lot of vegetables so it’s perfect for the chunky mode. However I did flash fry my onions and green curry paste before adding them to the soup maker.
Soup makers are tricky. If you have a blender and a pot, you can definitely make any soup maker recipe at home. So the question is, do you really need one? After almost 3 months of using a soup maker I can tell you that the largest benefit is time. You save SO much time. It’s not just the fact that it makes food so quickly but also the fact that you don’t have to stand around watching your food. This frees you upto to do something else knowing that no matter what, you’ll have soup ready to go in 21 minutes. I used the chunky mode for this green curry and that takes 28 minutes to ensure all the vegetables are cooked properly. The soup maker also takes up very little counter space and is incredibly easy to clean. This would have been a great help during my college days when I didn’t have access to a stove in my dorm room! The soup maker is also infinitely easier to clean and since I hate doing dishes, this is a big win for me.
You can use any vegetables you like. I’ve chosen to use carrots, beans, shallots, cauliflower and broccoli. I’ve also used tofu, which I added after the soup maker cycle was done. I’m a huge fan of aubergine in green curry but I figured they wouldn’t hold up during the 28 minute cook. Softer vegetables like aubergine and red pepper can be fried separately and added to the curry once it’s done. This green curry has a light consistency which works perfectly with rice. I even like to have it on its own since all the vegetables make it so hearty and filling. This recipe has become such a favourite of mine that I even put in a kaffir lime tree in my garden recently! I like to garnish the curry with finely chopped kaffir lime leaves but you can use peanuts, finely chopped red chillies or even chilli oil.
Time: 35 minutes
- 2 cups Thick Coconut Milk
- 4 tbsp Thai Green Curry Paste
- 1 Cup Vegetable Stock
- 5-6 Kaffir Lime Leaves
- 3-4 Green Chillies
- 6-8 Thai Basil Leaves*
- ½ cup Shallots
- ½ tbsp Vegetable oil
- 1 cup Carrot (chopped)
- 1 cup Beans (chopped)
- ½ cup Broccoli (cut into florets)
- ½ cup Cauliflower (cut into florets)
- ½ – 1 tsp Salt
- 1 tbsp Light Brown Sugar
- 1 tbsp Cornflour mixed in 1 tbsp water
- ½ cup cooked Tofu
- Begin by preparing the vegetables. Chop the carrots and beans into 2 inch pieces. Separate the cauliflower and broccoli into small florets and clean and de-skin the shallots. Roughly chop the chillies.
- Place a small frying pan on medium-high heat and add the oil.
- Once hot, add the shallots and green chillies and fry till the ends turn brown, about 2 minutes.
- Add the Thai green curry paste and fry for 1 minute. Set aside.
- Add all vegetables along with the onions in green curry paste to the soup maker.
- Add salt, brown sugar, kaffir lime leaves and Thai basil leaves to the soup maker.
- Pour the vegetable stock, coconut milk and cornflour slurry into the soup maker and give it a good mix.
- Turn the soup maker on and select the chunky mode.
- Let the soup maker do its thing for 28 minutes!
- Meanwhile, wash and clean the tofu in warm water and chop into 1 inch cubes. Boil for 4 minutes until tender. Set aside.
- Once the machine is done, open and check the seasoning.
- Serve hot with a side of rice.
Author: Sneha Sundar is the creator of You Dim Sum, You Lose Some; a philosophy she adopts both in and out of the kitchen.