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lemongrass & ginger cambodian style curry

Lemongrass & Ginger Cambodian Style Curry

Quick and delicious lemongrass and ginger curry, flavours typical of Cambodian style curries. A stripped back version of a recipe but still tasty! Naturally vegan and gluten free.
Prep Time 10 mins
Cook Time 20 mins
Servings 2 people



  • 1 tsp ground cumin
  • 1 tsp turmeric powder
  • 1 stalk of fresh lemongrass or two small dried
  • 1/2 tsp salt


  • 1 thumb sized piece of grated ginger
  • 3 cloves minced garlic
  • 1 orange pepper cubed
  • 1 courgette cubed
  • 1 green chilli
  • 6-7 cherry tomatoes
  • 4-5 tenderstem stalks
  • 60 g sugar snap peas
  • 100 g cubed tofu / quorn
  • 400 ml tin full fat coconut milk

Serve with:

  • 180 g long grain rice
  • 3-4 sprigs fresh coriander
  • toasted cashew nuts


  • Start by heating a little 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 and chilli in a pan with a drizzle of oil for around 5 minutes before adding the minced garlic
  • After the garlic has fried add in the tofu / quorn, continue to fry for 3 minutes before adding in the coconut milk
  • Grate in the ginger and stir through
  • Add the tenderstem and sugar snap peas to the pan then place a lid over and allow to steam for a further 3-4 minutes until softened
  • Garnish with chopped toasted nuts, fresh coriander, chopped tomatoes - optional to add a little extra coconut cream when serving
  • You can eat this as a curry or serve with fluffy basmati rice


Keyword cambodian, curry, lemongrass and ginger