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Lemongrass curry with veggies in a wooden serving bowl with fresh herb garnishing.

Lemongrass Curry

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serving Size: 6
Author Puja Verma
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DESCRIPTION

This no-fuss lemongrass curry is quick and easy to make in less than 20 minutes. The creamy flavors of coconut milk balance with the zest of fresh herbs and spices. The homemade lemongrass paste adds a bright, citrusy kick that makes everything taste restaurant-quality with no extra effort.

INGREDIENTS
  

Lemongrass Curry Broth

  • ⅓ cup lemongrass paste
  • (1) 13.5 oz can coconut milk (unsweetened) full fat
  • 13 ounces vegetable broth
  • 1 tablespoon avocado oil
  • 2 tablespoon garlic minced or paste
  • ¼ cup soy sauce low sodium
  • ¼ cup maple syrup pure
  • 2 tablespoon rice vinegar
  • 1 tablespoon lime juice freshly squeezed
  • 1 teaspoon salt

Veggies and Protein per Choice

  • 2 cups shiitake mushrooms chopped
  • ½ cup red bell pepper chopped
  • ½ cup yellow bell pepper chopped
  • 1 whole zucchini chopped
  • ½ block tofu chopped in cubes

Herbs per Choice

  • 2 cups basil leaves (loosely packed) removed from stem

Garnish

  • cilantro leaves removed from stem
  • scallions finely chopped

METHOD
 

  • Heat oil in a large pot or Dutch oven on low-medium heat. Add garlic and lemongrass paste. Continuously stir for a minute till fragrant.
  • Then add soy sauce, maple syrup, rice vinegar, coconut milk, and veggie broth.
  • Next, add all the chopped veggies. Cook on medium heat for 5 minutes till all the veggies cook down in size, and then add the tofu and cook for another 2 minutes.
  • Finish by adding salt, lime juice, and the basil leaves. Cook for another minute in medium heat, and then remove from heat.
  • Garnish with chopped scallions and cilantro leaves, and serve it with steamed rice.

NOTES

  • 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.

NUTRITION

Calories: 107kcal | Carbohydrates: 19g | Protein: 3g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 1183mg | Potassium: 373mg | Fiber: 2g | Sugar: 11g | Vitamin A: 546IU | Vitamin C: 40mg | Calcium: 29mg | Iron: 1mg
Course: Main Course, Side Dish
Cuisine: Thai
Keyword: curry with lemongrass, lemongrass curry
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