Green Tea Lemongrass Coconut Curry
A vibrant and healthy curry featuring the unique flavors of green tea and lemongrass in a creamy coconut milk base.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Knife
Ingredients
Base
- 1 tablespoon coconut oil
Aromatics
- 1 medium onion yellow or white
- 2 cloves garlic
- 1 inch ginger fresh
- 2 stalks lemongrass
- 2 green chilies adjust to taste
Spice Blend
- 1 tablespoon curry powder mild or medium
- 1 teaspoon turmeric powder
- 0.5 teaspoon cumin powder
- 0.25 teaspoon red pepper flakes
Liquid & Body
- 13.5 oz coconut milk full-fat or light
- 1 cup vegetable broth low sodium
- 2 green tea bags or 2 tsp loose leaf
Vegetables & Protein
- 1 pound protein of choice cut into bite-sized pieces
- 2 cups mixed vegetables fresh or frozen
Finishing Touches
- 1 tablespoon soy sauce or tamari (gluten-free)
- 1 tablespoon lime juice freshly squeezed
- Fresh cilantro
- Cooked rice or quinoa
Instructions
- Heat coconut oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, ginger, lemongrass, and green chilies (if using) and cook for another 2 minutes until fragrant.
- Stir in curry powder, turmeric powder, cumin powder, and red pepper flakes (if using). Cook for 1 minute, stirring constantly, until fragrant.
- Add coconut milk and vegetable broth to the pot. Bring to a simmer. Add the green tea bags and let steep for 5-7 minutes. Remove the tea bags.
- Add the protein of your choice and mixed vegetables to the pot. Simmer until the protein is cooked through and the vegetables are tender-crisp, about 5-10 minutes.
- Stir in soy sauce or tamari and lime juice. Taste and adjust seasoning as needed. Garnish with fresh cilantro. Serve hot over cooked rice or quinoa.
Notes
For a richer flavor, use full-fat coconut milk. For a milder flavor, reduce the amount of curry powder and green chilies. Feel free to substitute other vegetables based on your preferences and what's in season.