Lemon Grass Curry

A coconut milk based curry flavored with lemon grass.  It's what's for dinner.

I originally got the idea for this recipe from a website called Asian Spicy Recipe, but unfortunately this website is gone.  At least I got a few great recipes from it before it disappeared.

I love the scent and flavor of lemon grass.  Lemon grass is used in many South East Asian recipes.  I have tried many of these recipes, but the lemon grass flavor is hidden amongst many other great flavors.  I was excited about this recipe because it uses a lot of lemon grass.  Even though lemon grass is a subtle flavor it really shines in this curry.

This curry can be made vegetarian but I used the last of the smoked marlin.  Any kind of fish, chicken, or tofu would also work in this.  All in all it makes a very filling dinner.

Ingredients:

1-2 Tbsp coconut oil
1 Tbsp garlic, minced
1 Tbsp ginger, minced
2 Thai chilies, minced
1 large zucchini, chopped
2 cups cauliflower florets
1/3 cup minced lemon grass (about 2 bunches)
2 cans coconut milk
1/2 tsp shrimp paste
1 cup shredded smoked marlin (optional)
Juice from 1 lime
Thai basil and sprouts (garnish)

In a large pot gently heat the coconut oil (medium-medium low heat).  Add the garlic, ginger. and peppers.  Cook until tender and fragrant then add the zucchini and cauliflower and cook until just tender.

Add the lemon grass, coconut milk, and shrimp paste and simmer for at least 30 minutes.  Finaly, add the fish (if using) and cook until heated through.  Take off the heat and stir in the lime juice.

Serve over sticky rice with Thai basil and sprouts.  Makes 4-6 servings.  Enjoy.