Peanut Butter and Lemongrass Curry

0:25 m

In need of a super simple and quick curry recipe? Our peanut butter and lemongrass curry is just that! Packed with flavour and ready in under 30 minutes its silky smooth, creamy and tastes amazing. The perfect mid-week meal for these cold nights.

Start cooking ➞




For the Sauce

<item-todo-done>3 long shallots<item-todo-done><item-todo-done>30g fresh ginger<item-todo-done><item-todo-done>3 cloves of garlic<item-todo-done><item-todo-done>2 red chillis<item-todo-done><item-todo-done>2 carrots<item-todo-done><item-todo-done>2 tbsp coconut oil<item-todo-done><item-todo-done>1 x 400g can of coconut milk<item-todo-done><item-todo-done>3 tbsp peanut butter<item-todo-done><item-todo-done>1 ½ tbsp lemongrass paste<item-todo-done><item-todo-done>2 tbsp soy sauce<item-todo-done><item-todo-done>1 tsp maple syrup<item-todo-done>

For the Tofu

<item-todo-done>280g block of firm tofu<item-todo-done><item-todo-done>2 tbsp coconut oil<item-todo-done><item-todo-done> salt and pepper<item-todo-done>

For the Veggies

<item-todo-done>225g green beans<item-todo-done>

To Serve

<item-todo-done> lime juice<item-todo-done><item-todo-done> fresh coriander<item-todo-done><item-todo-done> basmati rice<item-todo-done><item-todo-done> flatbreads<item-todo-done><item-todo-done> peanuts<item-todo-done>

Before you start

Large frying pan | High speed blender | Kettle boiled

For the peanut curry sauce

  • Peel and roughly chop the shallots
  • Peel and grate the ginger and garlic
  • Roughly chop the red chillis
  • Peel and roughly chop the carrots
  • To prepare the lemongrass paste, slice off the very bottom of the stalk and peel off any dried outer layers. Then bash with a rolling pin to release the aromatic flavour. Set aside for later

Prepare the curry sauce

  • Heat the coconut oil In a large pan over medium to low heat. Once hot, add the shallots, ginger, garlic, chilli and carrots and saute for 4-5 minutes. Transfer to a high speed blender with the coconut milk, 150ml of water, peanut butter, lemongrass paste, soy sauce and maple syrup. Whizz until you have a smooth sauce. Set aside for later

For the crispy tofu

  • Cut the tofu into into bite sized pieces
  • Melt the coconut oil in a large frying pan over medium high heat. Once hot, fry the tofu for 8-10 minutes, turning them so that each side is golden brown and crispy
  • Pour the curry sauce over the tofu. Bring to a simmer and cook for 10 minutes. Add the green beans for the last three minutes, and allow them to cook in the heat of the sauce

Finish the curry and serve

  • Squeeze the lime juice into the curry
  • Taste and adjust the seasoning, adding more lime juice, soy sauce and maple syrup as desired
  • Spoon the curry between bowls, garnish with peanuts, coriander and serve with rice or flatbreads
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