Lemongrass Curry
What You Will Need
Ingredients
- 1 Tbsp. vegetable oil
- 2 Tbsp. Thai Red Curry Paste
- 2 Tbsp. Lee Kum Kee Lemongrass Chili Flavored Hoisin Sauce
- 3 garlic cloves, thinly sliced
- 1 (1-inch) piece ginger, thinly sliced
- 2 lemongrass stalks, bottom ⅓ only, tough outer layer removed, bruised with back of knife
- 1 jalapeño pepper, sliced
- 1 red chili pepper, sliced
- 1 ½ cups sliced red bell peppers
- 1 ½ cups sliced orange bell peppers
- 1 ½ cups sliced shiitake mushrooms
- 1 ½ cup sliced red onion
- 2 cups vegetable broth
- 1 (13.5 oz.) can of coconut milk
- 2 sprigs of basil, plus more for serving
- 1 Tbsp. fish sauce
- sliced green onions, for garnish
- cooked white rice, for serving
- lime wedges, for serving
Made with
Lee Kum Kee products
How to make it
Heat a pot over medium heat and add in the vegetable oil. Mix in the curry paste and Lee Kum Kee Lemongrass Chili Flavored Hoisin Sauce. Cook for about 1 minute.
Add in the garlic and ginger. Cook for about 2-3 minutes. Then add in the lemongrass, jalapeños, red chili pepper, red bell peppers, orange bell peppers, shiitake mushrooms, and sliced red onion. Cook until the vegetables begin to soften, about 5-8 minutes.
Pour in the vegetable broth and coconut milk and bring it to a simmer, then add in the fish sauce.
Garnish the curry with additional basil leaves and sliced green onions. Serve with white rice and lime wedges. Enjoy!
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