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Lemongrass Curry

Lemongrass Curry is a traditional Cambodian recipe for a classic vegetarian curry of a coconut milk base flavoured with garlic, shallots, lemongrass and kaffir lime leaves and which is often used as a base for other curries. The full recipe is presented here and I hope you enjoy this classic Cambodian version of: Lemongrass Curry.

prep time

20 minutes

cook time

35 minutes

Total Time:

55 minutes

Serves:

4–6

Rating: 4.5 star rating

Tags : CurryChilli RecipesSauce RecipesVegetarian RecipesSpice RecipesHerb RecipesCambodia Recipes



Ingredients:

40g finely-minced lemongrass
4 garlic cloves, peeled
1 tsp ground galangal (sometimes known as Laos powder)
1 tsp ground turmeric
1 large green chilli, minced
3 shallots, peeled
1l coconut milk
3 kaffir lime leaves
1 tsp shrimp paste (or a pinch of salt)

Method:

Combine the lemongrass, garlic, galangal, turmeric, chilli and shallots in a food processor. Chop finely then add a little coconut milk and render to a smooth paste.

Pour the coconut milk into a wok and bring into a boil. Add the puréed ingredients along with the kaffir lime leaves and the shrimp paste and stir to combine. Bring back to a boil and cook, stirring gently, for 5 minutes.

Reduce the heat to a simmer and continue cooking, stirring frequently, for 30 minutes, or until the lime leaves are tender and the sauce is thick and creamy.

Remove the leaves and serve accompanied by rice.