We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Pound lemongrass stems, fresh ginger, garlic, fresh coriander, coriander seeds, turmeric, white pepper, chili flakes, and lime zest together until a smooth paste forms.
Add cumin and salt to the paste and mix well.
Sauté onions in coconut oil until softened and fragrant.
Add 1 tbsp of curry paste and cook for 1 minute until aromatic.
Pour in coconut cream and simmer until thickened, stirring occasionally.
Add protein and vegetables of your choice and cook until tender and fully incorporated.
Want to keep this recipe for later? We can email it to you!
You can adjust the heat level by adding more or less chili flakes.
For a smoother paste, use a food processor if pounding by hand is too labor-intensive.
Use fresh ingredients for the best flavor, especially lemongrass and coriander.
Can I store the curry paste?
Yes, you can store the curry paste in an airtight container in the refrigerator for up to a week or freeze it for longer storage.
What protein works best with this curry?
Chicken, shrimp, tofu, or even chickpeas work well with this curry paste.
Can I use dried herbs instead of fresh?
Fresh herbs are recommended for the best flavor, but you can use dried coriander leaves if fresh are unavailable.
How do I make the curry less spicy?
Reduce the amount of chili flakes or omit them entirely for a milder curry.
Can I substitute coconut cream?
You can use coconut milk instead, but the curry will be less rich and creamy.
