Spicy Thai Coconut Curry Root Vegetable Stew with Lemongrass
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1 tablespoon coconut oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 stalks lemongrass, bruised
- 3 tablespoons Thai red curry paste
- 3 cups cubed root vegetables (carrots, sweet potatoes, parsnips)
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups vegetable broth
- 1 tablespoon lime juice
- Salt to taste
- Fresh cilantro leaves for serving
- Sliced red chili for garnish
Instructions
- Heat the coconut oil in a large pot over medium heat. Add the onion and cook until it softens and turns translucent.
- Stir in the garlic, ginger, and bruised lemongrass. Cook for about one minute until the mixture smells fragrant.
- Add the red curry paste and stir for 30 seconds to coat the aromatics.
- Add the cubed root vegetables, coconut milk, and vegetable broth. Bring everything to a gentle simmer.
- Cook uncovered for 20 minutes, stirring occasionally, until the root vegetables are tender when pierced with a fork.
- Remove the lemongrass stalks. Stir in the lime juice and add salt to taste.
- Ladle into bowls and top with fresh cilantro leaves and sliced red chili.
Notes
Bruise the lemongrass firmly with the back of a knife before adding it so the oils release into the broth. If the stew thickens after sitting, stir in a little extra broth when reheating to restore the right consistency. The red chili garnish adds a fresh hit of heat that balances the creamy coconut base.
Course: Soup
Cuisine: Thai
Equipment: Large Pot, Cutting Board, Knife
Cuisine: Thai
Equipment: Large Pot, Cutting Board, Knife