Vegan curry ginger lemongrass

Ginger Lemongrass Curry

Ingredients Ginger Paste
1 large shallot
2 tablespoons grated ginger
2 cloves of garlic
1 tablespoon of vegan fish sauce
1/4 teaspoon of turmeric
6 cardamom pods
1 tablespoon tamarind paste
6 kaffir lime leaves
1 teaspoon cayenne pepper
1 stick of lemon grass
4 red birds eye chill if you like it spicy
4 drops doterra oil

Method

  1. Using a mortar and pestle start by mashing down the garlic, lemongrass and shallots
  2. Then add in your spices, cardamom, salt and kaffir leaves and mash more
  3. Add in the fresh chill, tamarind, fish sauce and doterra oil
  4. Once you have a nice paste formed you are ready to cook your curry

Ingredients Curry

Ginger paste

2 cups filtered water
1 can of coconut milk
250 grams of fresh bean sprouts
1 tablespoon sriracha sauce
1 tablespoon coconut oil


Ginger paste
1 can of coconut milk
250 grams of fresh bean sprouts
1 tablespoon sriracha sauce
1 tablespoon coconut oil

Extras

2 cups of cooked white rice
6 white mushrooms sliced thin
4 oyster mushrooms sliced
1 green onion
1 tablespoon sesame seeds
1 teaspoon coconut oil
1 tablespoon grated ginger
2 red birds eye chill
1 tablespoon fresh coriander

Method

  1. Start by heating the coconut oil in a medium saucepan
  2. Then add in the paste and fry off until nice and fragrant, around 2 minutes
  3. Now add the coconut milk and cook for another few minutes
  4. Reduce to a simmer add in the water and cook for another 20 minutes
  5. Then start cooking the mushrooms
  6. Heat a frying pan on medium heat and add your coconut oil
  7. Once warm add the mushrooms and cook until golden, add sesame seeds, green onion and ginger
  8. Fry off for another 2 minutes until nice and golden
  9. To serve to add a portion of rice to a large bowl, add the bean sprouts to curry and mix through. Then spoon 2 large ladles to the rice and top with a serve of mushrooms
  10. Top with fresh coriander, red chill and lime
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