Classic Coconut Milk Curry with Lemongrass
A fragrant and creamy Southeast Asian inspired curry featuring aromatic lemongrass and tender vegetables.
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Ingredients
- 14 oz Coconut milk
- 2 stalks Lemongrass stalks, bruised
- 3 tbsp Red curry paste
- 1 cup Vegetable broth
- 14 oz Firm tofu, cubed
- 1 large Red bell pepper, sliced
- 1/2 cup Bamboo shoots(optional)
- 1 tbsp Fish sauce (or soy sauce)
- 1 tsp Brown sugar
- 1 tbsp Fresh lime juice
- 1/2 cup Thai basil leaves
- 1 tbsp Coconut oil
Instructions
- 1
Heat the coconut oil in a large wok or deep skillet over medium heat.
- 2
Add the red curry paste and bruised lemongrass stalks, sautéing for 2 minutes until fragrant.
- 3
Pour in half of the coconut milk and stir until the oil begins to separate from the cream.
- 4
Add the tofu cubes and red bell peppers, stirring to coat them in the curry base.
- 5
Pour in the remaining coconut milk and vegetable broth, then bring to a gentle simmer.
- 6
Stir in the fish sauce and brown sugar, simmering for 10 minutes until the vegetables are tender.
- 7
Remove the lemongrass stalks and stir in the lime juice and fresh Thai basil.
- 8
Serve hot over jasmine rice or rice noodles.
Nutrition per Serving
345
Calories
12g
Protein
18g
Carbs
26g
Fat
4g
Fiber
7g
Sugar
820mg
Sodium
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