Vietnamese Lemongrass Coconut Curry
Ingredients
- 1-2 medium potatoes approx 1.25lb, peeled and chopped
- 1-2 medium carrots approx 1.25lb, peeled and chopped
- 1 large sweet potato approx 1.25lb, peeled and chopped
- 1 tablespoon soy sauce
- A small handful of chopped lemongrass about 2 tablespoon
- 1 pounded lemongrass stalk optional
- 1 tablespoon of grated ginger
- 1 tablespoon of minced garlic
- 1 chopped onion
- 1 tablespoon mushroom powder or a small handful 4-5 dried shiitake mushrooms
- 1 teaspoon veggie bouillon paste optional
- 32 oz vegetable stock
- 4 cups hot water
- 9 oz coconut milk about a full can
- 1 tablespoon turmeric or more for color
- 2 tablespoon curry powder or more if you like a stronger curry flavor
- 1 cup of shredded cabbage and thai basil or cilantro jalapeno, lime or lemon (optional garnishes)
Instructions
- Rinse and chop the potatoes, carrots, and sweet potatoes into bite-sized 1-inch pieces. Skin can be left on for additional fiber or removed based on preference of texture
- Roughly chop the onions, lemongrass, and ginger and garlic.
- In a large pot (rondeau, dutch oven) heat a little oil over medium heat.
- Add the onions, garlic, ginger, and chopped and/or whole lemongrass stalk. Sauté until fragrant and slightly softened.
- Add the potatoes, carrots, sweet potatoes, and shiitake mushrooms.
- Stir in the turmeric and curry powder and veggie bouillon, soy sauce, mushroom powder and coat all the vegetables with the seasonings and sauté for 5 minutes.
- Add the vegetable stock and hot water, making sure the vegetables are at least submerged ½ inch beneath the surface to ensure proper cooking.
- Simmer until all the vegetables are almost tender, about 20-25 minutes.
Notes
Pro tip: You can find frozen chopped lemongrass in the Asian grocery freezer. Just make sure to thaw it first before you start cooking. Minced garlic in a jar is also helpful in a time pinch.
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