Hey there!
Spring is in the air! Ich hope you were also able to enjoy the beautiful weather today. We had the door of our balcony open all day to let in the fresh breeze and the warming sunshine. Seems like the cold season is almost over – that’s why it’s about time for the following curry recipe!
If you were also “lucky” to have gotten a cold – like me – this recipe is perfect for you. Spicy ginger, fresh lemongrass, crisp veggies, creamy coconut milk and hot curry paste – say goodbye to your runny nose! And if you are not sitting on your bed surrounded by tissues, you may have planned to eat more veggies or/and no sugar during Lent, than this recipe most definitely fits into your plan. Bon appetit!
PrintLemongrass Curry
- Total Time: 20 minutes
- Yield: 3 1x
Description
Spicy ginger, fresh lemongrass, crisp veggies, creamy coconut milk and hot curry paste – say goodbye to your runny nose! This lemongras curry will warm you up from the inside and helps you get rid of that unpleasant cold
Ingredients
- 1 tsp minced ginger
- 3 garlic cloves
- 2 fennel bulbs
- 1 zucchini
- 1 large carrot
- 1–2 tbsp red thai curry paste
- 2 lemongrass sticks
- 1 can coconut milk (400 ml)
- 1/4 tsp turmeric (optional)
- salt, pepper
- brown rice to serve
Instructions
- Mince the galic and cut the veggies into thin slices or small pieces.
- Sautée ginger and garlic in a little bit of oil or water for 1-2 min.
- Stir in the curry paste und sautée for 30 sec.
- Then, add the vegetables and cook for another 3-5 min.
- Lastly, add the coconut milk, turmeric (if using) and lemongrass and cook for 5-8 min until the vegetables are tender.
- Season with salt and pepper, remove the lemongrass and serve over rice.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
I wish you all a great week! Hopefully the sun will stay out for a while.
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