Description
This Lemongrass Curry is a vibrant, flavorful dish that combines fresh veggies, crispy tofu, and creamy coconut milk with the bold heat of Thai red curry paste. Infused with the citrusy fragrance of lemongrass, it’s a fragrant, comforting, and healthy vegan-friendly meal that’s perfect for a quick dinner or a flavorful meal prep. With its balance of heat, sweetness, and umami, it brings the authentic flavors of Thai cuisine right to your table.
Ingredients
For the Curry:
1 tablespoon olive oil
1 medium onion, finely diced
1 medium red bell pepper, sliced
4 garlic cloves, finely chopped
1 tablespoon fresh ginger, finely chopped
2 stalks lemongrass, trimmed and sliced
½ bird’s eye chili, sliced
2 tablespoons red Thai curry paste
½ cup (125 ml) vegetable stock
1 can (13.5 fl oz/400 ml) coconut milk
4 oz (120 g) fine green beans, sliced
4 oz (120 g) edamame beans
7 oz (200 g) crispy tofu
1 tablespoon lime juice
¼ cup (4 g) fresh cilantro, roughly chopped
Salt and freshly ground black pepper to taste
Instructions
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Prepare the base: Heat olive oil in a large skillet or wok over medium heat. Add the onion and red bell pepper, and sauté for a few minutes until softened.
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Add aromatics: Stir in the garlic, ginger, lemongrass, and chili. Sauté for 1-2 minutes until fragrant and lightly caramelized.
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Cook the curry paste: Add the red Thai curry paste and let it sizzle for a minute, stirring to release its full flavor.
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Simmer the sauce: Pour in the vegetable stock and coconut milk, stirring to combine. Bring the mixture to a gentle simmer and cook for a few minutes to allow the flavors to blend.
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Add vegetables: Stir in the green beans and edamame beans, cooking for about 5 minutes, until the vegetables are tender-crisp.
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Incorporate tofu: Gently fold in the crispy tofu and cook for another 2 minutes, ensuring everything is heated through.
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Finish the dish: Stir in the lime juice, then season with salt and black pepper to taste. Garnish with fresh cilantro, and serve over rice or noodles.
Notes
- Add more veggies: Feel free to include zucchini, mushrooms, or baby corn for added texture and variety.
- Protein options: Swap crispy tofu for tempeh, chickpeas, or lentils for added protein.
- Make it spicier: Add more bird’s eye chili or a dash of chili flakes for an extra kick.
- Storage: Store leftover curry in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently on the stovetop or microwave. If the sauce thickens, add a splash of water or vegetable stock.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Thai
