| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 365 | 18g | 6g | 48g |
| sugars | fibre | protein | salt |
| 13g | 6g | 7g | 0.75g |
I have to admit, when I first heard about Lemongrass and Coconut Curry, I was intrigued. You see, I come from a Southern tradition, deep with roots in hearty fare – biscuits, fried chicken, you name the dish. But this bright, flavorful curry promised something different, something exciting.
An Unexpected Twist to Traditional Cooking
The ingredients in this Lemongrass and Coconut Curry, packed with flavor and zest, reminded me of the coastal seafood dishes I’ve come to love from living in Charleston, South Carolina. With its vibrant blend of lemongrass, chilies, ginger, and a rich coconut milk base, this dish dials up the heat with a nod to the exotic, while the mixed fruits add a tropical touch that surprises and delights the palate.
A Burst of Goodness in Every Bite
And it’s not just about flavors – this dish is also bursting with health benefits. The fresh fruits contribute essential vitamins and nutrients, while the spices boast a range of potential health improvements, from anti-inflammatory properties to digestion aid. To top it off, coconut milk provides heart-healthy fats which are known for their potential role in improving heart health [source].
If you’re a fan of Thai or Indian cuisine, you’ll find similar notes of flavor in this dish. It reminds me most of a Thai green curry, with its balance of heat, sweet, and savory. You could easily pair this with a side of steamed jasmine rice, or maybe try it with a tangy cucumber salad. Speckle the final dish with a squeeze of fresh lime juice and a sprinkle of chopped cilantro to add an extra layer of brightness.
Whether you’re steeped in Southern traditions like me, or you enjoy embarking on gastronomic adventures, this Lemongrass and Coconut Curry is sure to become a beloved dish in your culinary repertoire. It’s a testament to the beauty of blending traditions and exploring new territories in food. Now go forth and let your kitchen sing with the flavors of this rich and satisfying curry. Bon appétit!
What You’ll Need
- 2 tablespoons vegetable oil
- 3 stalks lemongrass, finely chopped
- 2 red chilies, finely chopped
- 2 cloves garlic, finely chopped
- 2 inches fresh ginger, grated
- 1 tablespoon curry powder
- 6 cups assorted fresh fruit (mango, pineapple, peaches, etc.)
- 1 can (14 oz) coconut milk
- 1 tablespoon brown sugar
- Salt to taste
- 1 bunch fresh cilantro, finely chopped
- Lime wedges for garnish
- 1 cup steamed jasmine rice (for serving)
Method
Step One
Start by heating the vegetable oil in a large pot over medium heat. Once the oil is hot, add the finely chopped lemongrass, red chilies, garlic and the grated ginger. Sauté these ingredients until they become fragrant, which should take about 2-3 minutes.
Step Two
Add the curry powder to the pot and stir it in with the other ingredients. Keep stirring until the curry powder is well-integrated and further contributing to the pot’s fragrant aroma.
Step Three
Add the assorted fresh fruit to the pot. You can choose any variety of fruits you prefer, but mango, pineapple and peaches all make excellent choices. Give everything a good stir to ensure the fruits are well coated with the curry mixture.
Step Four
Pour the coconut milk into the pot, followed by the brown sugar. Stir well to incorporate these ingredients into the mixture. Leave the pot to simmer for 10-15 minutes, until the fruit becomes soft and the flavors have melded together. Add salt to taste.
Step Five
Just before serving, stir in the finely chopped fresh cilantro. Taste and adjust seasoning if necessary.
Step Six
Serve the curry over steamed jasmine rice. Garnish each serving with lime wedges on the side and additional cilantro. Enjoy this Lemongrass and Coconut Curry while it’s hot for the best flavor.
