Jain Thai Curry

Prep: 15 minutes | Cook: 30-40 minutes | Servings: 2


For Green Thai Curry Paste

½ cup coriander, chopped (with its stem)

1 inch ginger (optional)

2 green chillies, chopped

½ lemon grass stick, chopped

½ tsp lemon rind

1 tsp coriander seeds

½ tsp cumin seeds

Salt to taste

6-8 black peppercorns

1 tsp oil

1 tsp sugar

For The Curry

1 tsp oil

1 cup mixed vegetables, cut into diced (cauliflower, mushrooms, beans)

4-5 black eggplants, cut into half (keep the stem intact)

1 cup coconut milk

150 gms paneer, cubes

7-8 basil leaves, torn

2 kafir lime leaves, torn

½ tsp sugar

½ no lime juice

Salt to taste


  • To prepare the Thai paste, add coriander, ginger, green chillies, lemon grass, lemon rind, coriander seeds, cumin seeds, salt, black peppercorns, oil and sugar to a blender jar and blend to a smooth, lump free paste.
  • Set the prepared paste aside, till in use.
  • Heat oil in a pan, add the vegetables and saute for 2-3 minutes. Keep aside for later use.
  • Now in the same pan add 1 tsp oil and add prepared Thai curry paste and roast for 2-3
  • Lower the flame, add coconut milk gradually and mix well, make sure there are no lumps.
  • Bring it to a boil, and add in the salt, sugar, basil leaves, kafir lime leaves and sauteed vegetables. Stir well and cook on simmer for another 3 minutes.
  • Add in the paneer cubes, lime juice and stir well.