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Thai Recipe : Thai Coconut Curry

Serves 4 to 6


  • 150 g long beans, cut in short strips
  • ½ can straw mushrooms, drained
  • 2 carrots, cut in short strips
  • ¼ head cabbage, shredded
  • 1 cup grated coconut
  • 1 onion, finely chopped
  • 6 cups water
  • 7 dry red chillies, slitted and boiled
  • 6 Thai lemon leaves
  • 4 cloves garlic, crushed
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 2 tsp sugar


  1. Grind onion, garlic, coriander seeds, cumin seeds, lemon leaves and chillies to a paste.
  2. Add sugar. Mix well and set aside.
  3. Extract coconut milk from grated coconut using water, 2 cups at a time.
  4. Boil coconut milk in a large pan. Stir in paste.
  5. When oil bubbles on surface, add vegetables and continue cooking on low heat for 5 minutes.
  6. Meanwhile, slit few green and red chillies.
  7. Remove seeds.
  8. Transfer curry to the serving bowl and garnish with chillies.

Variation: For Thai Green Curry, substitute red chillies with bunch of chopped basil leaves and 2 tbsp of coriander leaves.

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Last Modified: 11/27/11.