This coconut-lemongrass curry recipe from a post at Le Petit Eats is the first one of this kind that we will be making again. I knew it was going to be good when I found delicious the cooked pieces of lemongrass and ginger that I was supposed to discard.
Heat oil over medium heat. Add lemongrass, ginger, garlic, and curry paste and cook for a couple minutes. Add coconut milk and bring to a boil. Reduce heat to a simmer, add sugar, fish sauce, lime juice, and lime zest, and cook for 5 minutes, stirring occasionally.
Remove from heat and strain the sauce, discarding solids. Pour back into the pot, add cornstarch mixed with water, and whatever you want cooked in the sauce, such as chickpeas. Simmer for a few minutes until everything is heated and the sauce is as thick as desired. Taste and adjust for missing salt (with fish sauce or salt), sweetness (with sugar), or acid (more lime).
When serving (e.g., over rice or noodles or spaghetti squash), garnish the dish with peanuts, red onion, and cilantro. Serve with lime wedges.
Curry
- 2 Tbsp coconut oil
- 2 stalks lemongrass, chopped
- 2 tsp grated ginger
- 2-5 cloves garlic, minced
- 2 Tbsp green curry paste (reduce or skip to avoid the capsaicin)
- 1 can coconut milk
- 2 Tbsp brown sugar
- 2 tsp fish sauce
- juice and zest of 1 lime
- 1 tsp corn starch mixed with:
- 1 Tbsp water
Base examples
- chickpeas
- snap peas, sliced
- spaghetti squash, roasted and shredded
- rice or noodles, cooked
Toppings
- small red onion, thinly sliced
- scallions, sliced
- 1/4 cup chopped peanuts
- cilantro leaves
- chile flakes or chopped thai chiles
- lime wedges
Juniper Calzago Dima Calzago Karen Calzago
Remove from heat and strain the sauce, discarding solids. Pour back into the pot, add cornstarch mixed with water, and whatever you want cooked in the sauce, such as chickpeas. Simmer for a few minutes until everything is heated and the sauce is as thick as desired. Taste and adjust for missing salt (with fish sauce or salt), sweetness (with sugar), or acid (more lime).
When serving (e.g., over rice or noodles or spaghetti squash), garnish the dish with peanuts, red onion, and cilantro. Serve with lime wedges.
Curry
- 2 Tbsp coconut oil
- 2 stalks lemongrass, chopped
- 2 tsp grated ginger
- 2-5 cloves garlic, minced
- 2 Tbsp green curry paste (reduce or skip to avoid the capsaicin)
- 1 can coconut milk
- 2 Tbsp brown sugar
- 2 tsp fish sauce
- juice and zest of 1 lime
- 1 tsp corn starch mixed with:
- 1 Tbsp water
Base examples
- chickpeas
- snap peas, sliced
- spaghetti squash, roasted and shredded
- rice or noodles, cooked
Toppings
- small red onion, thinly sliced
- scallions, sliced
- 1/4 cup chopped peanuts
- cilantro leaves
- chile flakes or chopped thai chiles
- lime wedges
Juniper Calzago Dima Calzago Karen Calzago