Thai Red Curry with Lemongrass Scented Rice

If there is one thing that Asian cuisine has in aces, it’s flavour. Very few ingredients can boost a dish with so much power, it’s quite magical. This dish, incidentally vegan, comes together in less than 30 minutes. The paste takes hardly any time and can be a fridge staple if you make it ahead of time. It lasts quite a while if stored properly.


This curry is lusciously creamy, with the wholesome goodness of coconut milk. To go with the curry, I know Jasmine rice is all the rage. I prefer lightly scented and the more exotic flavour of lemongrass, which somehow manages to be lemony and ginger spiked at the same time. This also eliminates the need to purchase a specific type of rice and ends up using all parts of the lemongrass and not just the stem. Win, win.



Recipe : (Serves 2 – 3)

Ingredients :

Red Curry Paste : (for 1 batch)

  • 1 inch piece Ginger
  • 5 cloves of Garlic
  • 1 tbsp chopped Lemongrass
  • 4 Dried Red Chillies
  • 2 tbsp Lemon Juice

Red Curry :

  • 1 cup Assorted Vegetables of choice ( babycorn, green beans, broccoli, sweet potato )
  • 1 pack (200 ml) coconut milk
  • 1 Onion, sliced
  • 3 tbsp Red Curry Paste
  • Coriander Leaves
  • 1 tsp chopped tender stem of Lemongrass
  • Salt, to taste
  • 1 tsp Sugar
  • 2 tbsp Lemon Juice

Lemongrass Scented Rice :

  • 1 cup Basmati Rice
  • 1 tbsp Salt
  • Stalks of Lemongrass

Method :

Rice :

  1. In a wide pan boil adequate water.
  2. Add salt. Stir.
  3. Add rinsed basmati rice, along with chopped lemon grass stalks.
  4. Allow to cook till rice is done.
  5. Strain and allow to cool completely in a wide bowl.

Red Curry :

  1. Place all the ingredients for the paste and grind till smooth. Add as little water as possible.
  2. If using right away, use as is. If not, place in a clean glass container and top with any flavourless oil to ensure the paste doesn’t spoil.
  3. Paste will keep well in the fridge for 1 month and freezer for up to 3 months.
  4. Cook sweet potatoes in a pressure cooker for 2 whistles. Set aside.
  5. Cook all the other vegetables in boiling water for 5 minutes and immediately immerse in cold water to retain maximum colour and texture.
  6. In a pan, heat oil in a pan. Add sliced onions, chopped lemongrass and saute.
  7. Add the red curry paste and cook on medium low flame till oil separates. Make sure the paste cooks well, since all the ingredients are raw.
  8. If you have not pre cooked the vegetables, add them to the pan now, saute and cook for a few minutes and continue.
  9. Add the coconut milk along with 1 cup water, salt, sugar.
  10. Cover and cook on medium low for 5 minutes.
  11. If you have precooked the vegetables, add them now to the pan and cook for another 5 minutes.
  12. Add lemon juice and coriander leaves.

To Serve :

  1. Remove all the lemongrass stalks from the rice.
  2. Place rice in a shallow bowl and top with curry as desired.
  3. Finish off with fresh coriander and lemon wedges.


When bowl food is soul food !!

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