Lemongrass Coconut Curry
This healthy and delicious recipe is easy to adapt—just use whatever's in season or lying around in your fridge and you're good to go!
This healthy and delicious recipe is easy to adapt—just use whatever's in season or lying around in your fridge and you're good to go!
Rated 5 stars by 1 users
Mains
4
10 minutes
45 minutes
2 tablespoons oil
1 head broccoli, chopped
1 red capsicum, chopped
1 large onion, chopped
2 cups French beans, chopped
2-3 lemongrass stalks, outer layer removed
3 carrots, peeled and chopped
2 cups mushrooms, cut in quarters
2 tablespoons ginger paste
1 teaspoon turmeric powder
4 cloves of garlic, minced
Juice of 1 lime
600ml coconut milk
2 cups vegetable stock
2 tablespoons curry powder
Salt and pepper, to taste
Add the oil to a large saucepan, let it get hot on medium heat. Add all the minced garlic and ginger to the oil, saute for 1 minute till fragrant. Add the turmeric powder and chopped vegetables, and cook for 5-7 minutes, stirring occasionally.
Stir occasionally for about 5 minutes.
Add the lemongrass, coconut milk, and vegetable stock and bring to a boil. Lower the flame, cover, and let it simmer for 30-35 minutes or until all the vegetables are cooked.
Remove lemongrass stalks using tongs, and garnish with any herbs you'd like. Serve hot, over rice or noodles.
Convert this into a meat-based dish by adding chopped pieces of boneless chicken. Fry the chicken for 4-5 minutes before adding the vegetables.
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