Lemongrass Curry

Lemongrass Curry Recipe - Vegetarian Cambodian Dish

Region / culture: Cambodia | Preparation time: 15 minutes | Cooking time: 35 minutes | Servings: 4 |

Vegetarian diet

Introduction

Lemongrass curry is a fragrant and flavorful dish that is popular in Southeast Asian cuisine. The combination of lemongrass, garlic, ginger, and coconut milk creates a rich and creamy sauce that is perfect for serving over rice or noodles.

History

Lemongrass curry has its origins in Thai and Indonesian cuisine, where lemongrass is a common ingredient used in curries and soups. The unique flavor of lemongrass adds a citrusy and herbal note to the dish, making it a favorite among food enthusiasts.

Ingredients

0.33 cup of sliced lemongrass including the bulbs
4 cloves of garlic, peeled
1 tsp of dried ground galangal (or ginger)
1 tsp of turmeric
1 jalapeño pepper, seeds and stem removed
3 shallots, peeled
3.5 cups of coconut milk
3 lime or lemon leaves
1 pinch of salt or shrimp paste

How to prepare

In a food processor or blender, blend together the lemongrass, garlic, galangal, turmeric, jalapeño, and shallots.
Bring the coconut milk to a boil and add the blended ingredients, lime or lemon leaves, and salt or shrimp paste. Boil gently, stirring constantly, for about 5 minutes.
Reduce the heat to low and simmer, stirring often, for about 30 minutes or until the lime or lemon leaves are tender and the sauce has a creamy consistency.
Remove the leaves before serving.

Variations

Add vegetables such as bell peppers, carrots, or broccoli for added texture and flavor.
Use chicken, tofu, or shrimp instead of shrimp paste for a different protein option.

Cooking Tips & Tricks

Make sure to slice the lemongrass thinly to release its flavor into the curry.

- Adjust the amount of jalapeño pepper to suit your spice preference.

- For a smoother sauce, strain the curry after blending the ingredients.

Serving Suggestions

Serve lemongrass curry over steamed rice or noodles, garnished with fresh cilantro and a squeeze of lime juice.

Cooking Techniques

Blending the ingredients together creates a smooth and creamy sauce.

- Simmering the curry on low heat allows the flavors to meld together.

Ingredient Substitutions

Use ginger powder instead of dried ground ginger.

- Substitute lime leaves with kaffir lime leaves or lime zest.

Make Ahead Tips

Lemongrass curry can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Serve lemongrass curry in individual bowls garnished with a sprig of fresh cilantro and a slice of lime for a pop of color.

Pairing Recommendations

Pair lemongrass curry with a side of jasmine rice and a refreshing cucumber salad for a complete meal.

Storage and Reheating Instructions

Store leftover lemongrass curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Calories per serving: 320

Carbohydrates

Total Carbohydrates: 12g

Dietary Fiber: 2g

Sugar: 3g

Fats

Total Fat: 28g

Saturated Fat: 24g

Proteins

Protein: 4g

Vitamins and minerals

Vitamin C: 8mg

Iron: 2mg

Alergens

Contains shellfish (shrimp paste)

Summary

Lemongrass curry is a rich and creamy dish that is high in fats and carbohydrates. It also provides a good amount of protein and essential vitamins and minerals.

Summary

Lemongrass curry is a delicious and aromatic dish that is perfect for a cozy night in. With its fragrant lemongrass, creamy coconut milk, and spicy jalapeño, this curry is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a crisp autumn day, and I was visiting my friend Sarah who had just returned from a trip to Thailand. She had brought back with her a cookbook filled with exotic recipes and stunning photographs of vibrant dishes that made my mouth water.

As I flipped through the pages, one particular recipe caught my eye - Lemongrass Curry. The ingredients were unlike anything I had ever seen before - lemongrass, coconut milk, kaffir lime leaves, and a blend of fragrant spices that promised to transport me to a faraway land with each bite.

Sarah must have noticed my interest because she immediately offered to teach me how to make the curry. We spent the afternoon in her cozy kitchen, chopping, mincing, and stirring as she guided me through each step with patience and precision.

I learned that lemongrass, with its citrusy aroma and subtle tang, was the star of the dish. It added a bright and refreshing flavor that balanced out the richness of the coconut milk and the heat of the spices. Kaffir lime leaves, with their unique shape and floral scent, infused the curry with a fresh and zesty tang that lingered on the palate long after each spoonful.

As the curry simmered on the stove, filling the air with its intoxicating aroma, Sarah shared stories of her time in Thailand - of bustling markets filled with colorful fruits and vegetables, of street vendors selling sizzling skewers of meat and fragrant bowls of noodles, and of the warm and generous people who welcomed her into their homes and shared their culinary secrets with her.

I listened intently, soaking up every word like a sponge, eager to learn more about the world of flavors and textures that lay beyond my familiar borders. By the time the curry was ready, my stomach was growling with anticipation, and my taste buds tingled with excitement.

I ladled steaming spoonfuls of Lemongrass Curry into bowls, garnishing them with a sprinkle of fresh cilantro and a squeeze of lime juice. The first bite was a revelation - a burst of fragrant lemongrass, a creamy wave of coconut milk, a kick of chili heat that danced on my tongue and left me craving more.

From that day on, Lemongrass Curry became a staple in my culinary repertoire. I experimented with different variations, adding vegetables, tofu, or shrimp to create a dish that was both comforting and invigorating. I shared the recipe with friends and family, who marveled at its complexity and depth of flavor, and asked for seconds, and thirds.

Over the years, I honed my skills, perfecting the art of balancing the bold and subtle flavors of Lemongrass Curry, adjusting the spices to suit my taste, and learning to trust my instincts and intuition in the kitchen. Each time I made the curry, I felt a sense of pride and accomplishment, knowing that I had created something special and delicious that brought joy and satisfaction to those who shared it with me.

And so, as I sit here now, surrounded by the comforting scents of lemongrass and coconut milk, I am filled with gratitude for the serendipitous encounter that brought Lemongrass Curry into my life. It is a reminder of the power of food to connect us to one another, to nourish our bodies and souls, and to ignite our imaginations and passions.

And so, I will continue to cook and create, to explore new flavors and ingredients, and to share the recipes and stories that have enriched my life and brought me closer to the people I love. For in the kitchen, as in life, there is always something new to learn, to savor, and to celebrate. And Lemongrass Curry will always hold a special place in my heart as a reminder of the beauty and wonder of the culinary world that I am blessed to be a part of.