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 :
- In a wide pan boil adequate water.
- Add salt. Stir.
- Add rinsed basmati rice, along with chopped lemon grass stalks.
- Allow to cook till rice is done.
- Strain and allow to cool completely in a wide bowl.
Red Curry :
- Place all the ingredients for the paste and grind till smooth. Add as little water as possible.
- 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.
- Paste will keep well in the fridge for 1 month and freezer for up to 3 months.
- Cook sweet potatoes in a pressure cooker for 2 whistles. Set aside.
- Cook all the other vegetables in boiling water for 5 minutes and immediately immerse in cold water to retain maximum colour and texture.
- In a pan, heat oil in a pan. Add sliced onions, chopped lemongrass and saute.
- 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.
- If you have not pre cooked the vegetables, add them to the pan now, saute and cook for a few minutes and continue.
- Add the coconut milk along with 1 cup water, salt, sugar.
- Cover and cook on medium low for 5 minutes.
- If you have precooked the vegetables, add them now to the pan and cook for another 5 minutes.
- Add lemon juice and coriander leaves.
To Serve :
- Remove all the lemongrass stalks from the rice.
- Place rice in a shallow bowl and top with curry as desired.
- Finish off with fresh coriander and lemon wedges.
When bowl food is soul food !!