Lemongrass Curry


2 tsp water or coconut oil
2 cloves garlic, minced
1 inch piece of ginger, peeled & minced
1 lb. of vegetables (bell pepper, onion, summer squash, snap peas, carrots)
2 stalks lemongrass, peeled & thinly sliced
1 can full fat, unsweetened coconut milk
1 tbsp red curry paste
1 cup vegetable broth
juice of 1/2 lime
1/4 tsp turmeric
salt to taste
steamed rice

In medium skillet, saute garlic & ginger with water or coconut oil for 1-2 minutes. Then add veggies, lemongrass, coconut milk, vegetable broth, curry paste, lime, turmeric & salt to taste. Thoroughly combine, bring to boil, then reduce to simmer & cover for 15-20 minutes. Stir, serve over rice & enjoy! This will keep refrigerated in an air tight container for 4 days.

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