Thai Basil Curry

I’ve always been fond of coconut and coconut-flavoured dishes and then I met Thai curry. I was mind-blown with the flavours of coconut milk and basil. I had to learn this dish and finally, I did. Here it goes!


  • Vegetables (of your choice)
  • Marinated Chicken (optional)
  • 6 Tbsp Thai curry paste  
  • 1 Tsp Lemon zest 
  • 2 Cups Coconut milk 
  • Salt and pepper
  • 4-5 Basil leaves (fresh always better) 
  • 1 Tsp Cumin powder
  • 1 Tsp Coriander powder
  • Ingredients for Thai Curry Paste 
  • Spring Onion Leaves – a bunch
  • Coriander Leaves – small bunch
  • 10-12 Garlic Cloves
  • Ginger – a small piece
  • 5-6 Jalapeños 
  • 1 Tbsp Lemon juice 
  • Salt and Pepper to Taste


Prep: 10 minutes
Cooking: 20 minutes

  1. To make the Thai paste, add the spring onion leaves, coriander, garlic, ginger, lemon juice into a mixer and grind it. 
  2. To make the Thai curry, saute all your vegetables/chicken in a tablespoon of coconut oil.
  3. Add in the Thai curry paste.
  4. Add some lemon zest, salt, pepper, cumin powder, coriander powder and cook it for about 5 minutes.
  5. Now add in the coconut milk (if you find the curry a little too thick, add little water as per your preference).
  6. Add chopped fresh basil (if you don’t have fresh basil, you could add dry basil).
  7.  Add fresh cream and serve with jasmine rice or basmati rice.