Malaika's Thai curry rice recipe

• Malaika Arora loves Thai food.
• She makes green curry & mango sticky rice.
• Recipe shared for authentic green curry.

Malaika Arora, in a recent interview, mentioned that she is a massive fan of two Thai dishes. She spoke about her love for green Thai curry rice and mango sticky rice and went on to share how she makes

these dishes at home.

Green Thai curry or Gaeng Khiao Wan is a fragrant coconut milk-based dish from central Thailand, which is distinguished by its vibrant green hue. It comes from the fresh green chilies that are pounded into the curry paste. The base of this complex curry is a paste made by pounding lemongrass, galangal, kaffir lime leaves, garlic, shallots, and coriander roots.

The actor-turned-restaurateur shared that she buys Thai herbs like galangal, lemongrass, coconut milk, and fresh green paste from markets near her home and she prefers to add a lot of vegetables in her curry, even though one can add different types of proteins like chicken, tofu, fish or seafood. Malaika emphasised that the “Thai paste must be fresh and fragrant” and says “don’t be kanjoos” when using lemongrass when making the paste. Thai basil is an integral part of making the curry and Malaika calls it her “secret ingredient”.

This easy recipe for an authentic Thai Green Curry was shared by chef and content creator Sneha Upadayaa (@snehasinghi1) on Instagram.

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A post shared by Sneha Upadayaa (@snehasinghi1)

Thai Green Curry Recipe 

Ingredients: 

• 1 stalk lemongrass
• 1/2 inch Galangal/ Ginger
• 5pcs coriander roots
• 1/2 tbsp Lemon zest
• 5 cloves of garlic
• 1 small onion
• 4 thick green chillies
• 2 or more thin green chillies for spice
• 1 tsp Salt
• 1 tsp Haldi
• 2 tsp coriander powder
• 2 tsp cumin powder
• 1/4tsp white pepper corn
• 1 cup Babycorn
• 1 cup Broccoli
• 1 cup Tofu
• 1/4 cup red chillies
• 400 ml coconut milk
• 1/2 cup water
• 1 tbsp Light soy sauce

Method: 

• Make Fresh Green Curry Paste: In traditional stone mortar and pestle, first pound very finely chopped lemongrass, galangal, and lemon zest together. Work until it forms rough aromatic paste (5-7 mins hard pounding). Add finely chopped onion, garlic, and coriander roots. Pound and mix extremely well until cohesive green paste forms—no blender cheater method.
• Start Coconut Base: Heat wide heavy-bottomed pan over medium flame. Pour thick coconut cream (top layer from can). Cook 1-2 mins until coconut oil separates and edges turn glossy with red oil flecks.
• Bloom Curry Paste: Add prepared green Thai curry paste to hot coconut oil. Fry vigorously 1 full minute—stir continuously as raw aromas disappear, paste darkens, and fragrant oils release.
• Add Vegetables: Toss in chopped baby corn and broccoli florets (or chosen veggies) along with torn kaffir lime leaves. Stir-fry 2 minutes—coats veggies in spicy paste, brightens colors slightly.
• Build Gravy: Pour remaining thin coconut milk + ½ cup water. Mix well, bring to gentle boil (2-3 mins). Reduce to simmer—curry emulsifies into creamy green pool.
• Finish with Tofu: Gently stir in tofu cubes, sliced red chillies, fresh basil leaves, light soy sauce, and jaggery powder. Simmer 2 mins—tender tofu absorbs flavors, basil wilts fragrantly, jaggery balances heat.
• Taste & Serve: Check seasoning (add salt if needed). Turn off heat immediately—residual heat finishes cooking. Serve piping hot with jasmine/steamed rice. Spoon generously—creamy, aromatic, veggie-packed perfection!