Lemongrass Curry

This lemongrass curry is an easy-to-make meal bursting with freshness! It features creamy coconut milk, vibrant veggies, aromatic seasonings, and protein-rich tofu, making it perfect for busy weeknights when you want something satisfying without the hassle.

If you love vibrant flavors, this no-fuss curry with lemongrass is for you! Pair it with my Thai green curry, and steamed jasmine rice for a complete Thai-inspired spread.

Why I Love This Recipe

Trust me when I say this lemongrass curry is as simple as it gets—minimal ingredients, maximum flavor, and barely any dishes (always a bonus for a busy mom!). The lemongrass paste adds a bright, citrusy kick that makes everything taste restaurant-quality with no extra effort.

It’s also incredibly versatile, so you can toss in whatever veggies or protein you have on hand! My favorites are mushrooms, bell peppers, zucchini, and tofu. Plus, the entire curry comes together in one pot in less than 20 minutes. What’s not to love?

Ingredient Notes

Here’s a breakdown of everything you need for this curry with lemongrass, including substitutes.

• Lemongrass Paste: Forms the characteristic citrusy and aromatic curry base. Try my easy lemongrass paste made by using a high-speed blender or food processor.
• Coconut Milk: Provides a rich and creamy texture, perfectly balancing the spiciness. Use full-fat canned coconut milk, not coconut milk in a carton.
• Vegetable Broth: Enhances the curry’s savory profile. Feel free to use homemade or store-bought vegetable broth or stock!
• Avocado Oil: I prefer avocado oil to sauté the garlic and lemongrass paste without overpowering the curry’s flavors.
• Garlic: Infuses the curry with a robust, aromatic note. Use fresh garlic cloves here!
• Soy Sauce: Brings umami and saltiness, giving the curry a well-balanced flavor.
• Maple Syrup: Adds a touch of sweetness, balancing the savory and tangy elements. Opt for 100% pure maple syrup, not pancake syrup.
• Acids: Rice vinegar imparts a delicately sweet acidity, while lime juice adds a fresh, tangy finish that brightens the curry.
• Veggies: I like combining shiitake mushrooms, red and yellow bell peppers, and zucchini for the vegetables in this lemongrass curry. Feel free to get creative, though!
• Tofu: Tofu soaks up the curry sauce like a sponge! Use firm or extra-firm tofu, as they hold their shape better and absorb the curry flavors without becoming too soft.

Substitutions

• Lemongrass Paste: For a different flavor profile, swap Thai red curry paste, yellow curry paste, or green curry paste. Use the same amount to maintain the flavor balance.
• Coconut Milk: Try coconut cream instead of coconut milk for a thicker, richer curry.
• Avocado Oil: If you prefer, you can use coconut oil for a subtle tropical undertone.
• Soy Sauce: If you have gluten allergies, use an equal amount of tamari as soy sauce.
• Maple Syrup: No maple syrup on hand? Use a 1:1 ratio of agave or coconut nectar.
• Rice Vinegar: For a slightly fruitier acidity, use the same amount of apple cider vinegar. Or, just squeeze in more lime juice!
• Vegetables: For a heartier texture, include other veggies like carrots, broccolini, kale, spinach, snow peas, eggplant, or sweet potatoes.
• Tofu: You can use any plant-based protein in this lemongrass curry! Think chickpeas, lentils, or tempeh. Just use the same amount as the tofu.

How to Make

You’ll love how easy this curry with lemongrass is to make! Just remember my tips for the best results. 

Preparation

Start by chopping the vegetables and tofu into bite-sized pieces. Since this curry moves fast, having everything ready before you start cooking will streamline the process.

Cooking

Step 1
Heat the avocado oil in a large pot or Dutch oven over low-medium. Add the minced garlic and lemongrass paste, stirring continuously for about a minute until fragrant. Use a heavy-bottomed pot to ensure even heat distribution and prevent burning.

Step 2
Pour in the soy sauce, maple syrup, rice vinegar, coconut milk, and vegetable broth. Stir to combine all the ingredients. Add the liquids gradually to help prevent the lemongrass paste from clumping.

Step 3
Add the chopped shiitake mushrooms, red and yellow bell peppers, and zucchini to the pot. Cook on medium heat for 5 minutes, then add the tofu cubes, allowing the vegetables to soften and the tofu to absorb the broth flavor.

Step 4
Season the curry with salt and freshly squeezed lime juice. Add basil and cook for another minute (adding lime juice at the end preserves its fresh flavor, so don’t add it until the very end!). Serve your lemongrass curry with steamed jasmine rice, chopped scallions, and cilantro leaves.

Expert Tip

When making a Thai lemongrass curry, layering ingredients in stages is key to building depth and complexity in flavor. Start by gently sautéing the garlic and lemongrass paste to give them time to bloom without burning.

If you’re using a mix of soft and hard vegetables, add the harder ones like sweet potatoes or carrots first, saving softer veggies like bell peppers until later. And always wait until the last minute to add fresh herbs and lime juice to preserve their delicate flavors and bright colors.

Cooking Tips

• Cut Vegetables Uniformly: Cut your vegetables into similar sizes to ensure even cooking. This prevents some veggies from overcooking while others are undercooked.
• Control the Heat: Keep the curry on medium heat to prevent the coconut milk from boiling and separating.
• Press Tofu if Needed: If you don’t have firm or extra-firm tofu, press it beforehand to remove excess moisture. This allows it to soak up more flavor from the broth.

Frequently Asked Questions

Storing & Reheating

Like all curries, this lemongrass curry stores incredibly well! It’s super convenient for meal prep or enjoying leftovers throughout the week. Let it cool completely before storing it.

Fridge
Transfer the curry to an airtight container and store it in the fridge for 3-4 days. If you’ve made rice, keep it in a separate container.

Freezer
You can also freeze this curry in a freezer-safe container for up to 2-3 months. When you’re ready for more, thaw it in the refrigerator overnight before reheating.

Reheating
Reheat the curry gently on the stovetop over medium heat, stirring occasionally and adding a splash of water or broth to restore its creamy texture. Alternatively, microwave individual portions in 30-second intervals, stirring in between.

More Vegan Recipes