This quick curry can be on the table in less than 30 minutes. I’ve tried to include some key ingredients such as garlic, ginger and lemongrass, but stripped it back enough that it’ll still be a speedy recipe. Using seasonal fresh greens to top this will give a gorgeous crunch in contrast to the silky smooth sauce.
On the table in 30 minutes
Breakdown of ingredients
Ginger- Now ginger has to be one the best ingredients to add into a curry, it gives a beautiful kick and fragrance. Top tip, dice half of the ginger to add at the start, then grate the other half into the curry once the coconut milk has been added.
Garlic – If you’re intolerant to garlic, please feel free to leave this one out however if you’re not, feel free to add an extra clove if you like it strong!
Lemongrass- Similar to the way ginger is fragrant, this will add a lovely tang with the fresh lemon flavour coming through. If you’re using dried lemongrass, be sure to add an extra strand.
Steamed tenderstem – I love adding crunchy veg to the top to add a lovely contrast to the silky smooth coconut curry sauce.
As always, be sure to tag me on Instagram if you give this a go! You can find all of my images over on Lucy & Lentils
Lemongrass & Ginger Cambodian Style Curry
- 1 1/2 tsp ground cumin
- 1 1/2 tsp turmeric powder
- 1 stalk of fresh lemongrass or two dried lemongrass stalks
Veg & Stock:
- 1 tbsp coconut oil or olive oil
- 1 thumb sized piece of grated ginger or finely chopped
- 3 cloves minced garlic
- 1 orange bell pepper diced into large chunks
- 1 courgette diced into large chunks
- 1 green chilli finely chopped
- 6-7 cherry tomatoes halved
- 4-5 tenderstem stalks
- 60 g sugar snap peas
- 100 g diced firm tofu/ quorn of vegan 'chicken pieces' diced tempeh will also work
- 400 ml tin full fat coconut milk
Serve / Season with:
- 1/2 tsp salt
- 200g g long grain rice You want around 400ml water for boil
- fresh coriander
- handful toasted cashew nuts
- If eating with rice, place your rice of choice onto boil
- Start by heating a generous glug of coconut oil or olive oil olive oil in a pan then adding the spices and lemongrass to heat through (this helps release the aroma and flavour)
- Add diced pepper, courgette, chilli and ginger in a pan with a drizzle of oil for around 5 minutes before adding the minced garlic
- After the garlic has fried (should only take around 1-2 minutes) add in the tofu / quorn, continue to fry for 3 minutes before adding in the coconut milk
- Allow to simmer for around 3 minutes before adding the tenderstem and sugar snap peas to the pan then place a lid over and allow to steam for a further 4-5 minutes until softened, season with a generous pinch of salt
- Garnish with chopped toasted nuts, fresh coriander, chopped tomatoes - optional to add a little extra coconut cream when serving
- Serve with the drained rice and enjoy!
- Additional ingredients: You can add 1-2 tbsp thick coconut cream to make this extra thick and delicious!
- You can add the chopped tomatoes to the stock to bubble away with the veg or serve them right at the end