Vietnamese Style Lemongrass Curry
This is one of Khanh’s favourite recipes to share with you! It has a flavour similar to Laksa and is an absolutely delicious meal to prepare for loved ones and enjoyed in cooler months.
Ingredients:
2 tsp coconut oil
2 onion
4 garlic cloves
1 lemongrass stalk
2″ piece of ginger
3 kaffir lime leaves
4 tbsp curry powder
1-2 cups assorted mushrooms
1/2 tsp chilli flakes
1 block extra firm tofu
2 cups sweet potato and potato
1 cup eggplant
2 cups green vegetables
1.5 cups of coconut water
400 ml of coconut milk
salt and pepper to taste
Garnish:
Spring onions, fresh coriander, fried onion, Thai basil, extra lime
Method:
1. Prepare veg: dice onions, smash lemongrass and slice into 5cm lengths, grate garlic and ginger, chop mushrooms, slice potatoes into cubes, slice greens.
2. Cut tofu into cubes.
3. Heat oil in a stir fry pan, over medium-high heat. Fry tofu until browned on all sides, and a bit crispy! Remove and set aside.
4. Add a little more oil to the pan. Sauté onion and mushrooms over medium-high heat, until liquids are released. Add garlic, and sauté for about a minute.
5. Add the curry powder, chilli flakes and a pinch of salt. Stir regularly, and sauté for one to two minutes.
6. Add eggplant and potatoes and mix well.
7. Add lemongrass, ginger, kaffir lime leaves and coconut water. Simmer covered for 10 minutes
8. Add the coconut milk, and simmer uncovered until root vegetable pieces are tender. The sauce should be fairly thick, similar in consistency to a milkshake. If the sauce is a bit too thick for you add a little bit of water.
9. Steam the green vegetables separately.
10. Add tofu and mix.
11. Serve with rice, rice noodles or Vietnamese bread rolls. Serve with steamed green vegetable and garnish, including spring onion, coriander, fried onion and Thai basil.
This recipe is gluten free and plant powered vegan!
