I have no idea why I decided to make this today. I had a million things to do and I knew this was probably going to take awhile – but I had (almost) all of the ingredients on hand and I just couldn’t think of anything else to make so I made it. And I’m glad I did because it turned out really really good.
I saw this recipe for Chicken Lemongrass Curry on seriouseats.com the other day and figured I would try and make it with vegetables. I had a sweet potato, some yukon gold potatoes, and a zucchini laying around so that’s what I ended up using, but you could use pretty much any vegetables that are good with curry and they would work (i.e. carrots, green beans, broccoli, cauliflower, peas). I didn’t really change much from the original recipe so I can’t really take credit for this, but this is what I did. Oh and it took a little over an hour.
Vietnamese Lemongrass Curry
- 3 to 4 hefty lemongrass stalks, outside layer removed, trimmed and chopped (about 2/3 cup total)
- 1 inch piece ginger, peeled and chopped
- 1 medium yellow onion, chopped
- 2 T coconut oil
- 2 T Madras Curry Powder (I didn’t have Madras so I just used regular curry powder)
- 1 Thai red chili, thinly sliced (or 1/2 tsp red chili flakes)
- 1.5 tsp sea salt
- 1/2 tsp black pepper
- One 13.5 ounce can coconut milk
- 1 large yam or sweet potato, cut into small cubes
- 1 lbs yukon gold potatoes (I used about 5 small), cut into small cubes
- 1 zucchini, cut into 1/4″ half moons
- lime wedges for garnish
- cilantro leaves or green onions for garnish
Toss the chopped lemongrass into a food processor. Process until it turns into a “fine, fluffy mass,” scraping the sides with a spatula occasionally, about three minutes. Add the ginger, and pulse until it is chopped finely. Then add the onion. Process, scraping the sides with a spatula occasionally, until it is a paste.
Pour the oil into a wok or large saucepan set over medium heat. When shimmering, add the lemongrass paste. Cook, stirring often with a wooden spoon, until very fragrant, about two minutes. Add the curry powder and red chili flakes, stir well, and cook for a minute. Add the salt, pepper, and coconut milk. Stir well with the wooden spoon, and then add chopped yam and potatoes. If the liquid does not cover the potatoes add a little bit of water to do so (I added about 1/2 cup). Once liquid starts to boil, reduce heat to maintain a slow simmer. Simmer covered, for 35 minutes or until potatoes are tender.
Add the zucchini, stir well, and turn heat up again to bring to a strong simmer. Then reduce heat to maintain a bare simmer, and cook, covered, until veggies are tender, about 15 minutes.
Serve hot with the lime wedges, cilantro/green onions, and quinoa or brown rice. Serves 4
Don’t leave out the lime wedges, they add a lot of flavor!
Whatever vegetables you decide to use, you will need about 2 lbs total.
I didn’t include this in the recipe but I threw in some broccoli and cauliflower stems into mine at the end (at the same time as the zucchini) for an added crunch. Yum!