Thai Basil & Lemongrass Curry
If you’re looking for a plant-based meal that packs tons of veggies plus healing herbs and spices, then this Thai Basil & Lemongrass Curry is for you. It’s a comforting vegan + gluten-free dish perfect for any time of year. Serve it with whole grain brown rice like we did, or even go for healthy quinoa or rice noodles. The best part about this flavorful Thai green curry? You can 100% make it your own!
Now back to those healthy herbs and spices — check out some of the powerful ingredients used in this Thai Basil & Lemongrass Curry:
Garlic. Garlic is known to boost immune system functions and to decrease blood pressure.
Lemongrass. Lemongrass leaves are frequently used for their medicinal properties, and the plant’s oil is also used in aromatherapy. Benefits include pain relief, fever reduction, improved blood sugar levels and a dose of antioxidants.
Thai basil. Basil contains antioxidants and is said to have anti-viral, anti-bacterial and anti-fugal properties. Thai basil has quite a different flavor profile than Italian basil and makes a big difference in this dish. Check out your local international grocery store if you’re having a tough time finding it!
Thai chilis. Thai chilis, also known as Bird’s eye chilis, are small yet mighty. Spicy peppers contain a substance called capsaicin, which can help reduce inflammation.
Turmeric. Turmeric may be a “trendy” spice, but its health benefits are undeniable. Turmeric has hefty anti-inflammatory properties and may also help improve symptoms of depression and arthritis.
Thai green curry paste is available at most grocery stores, but you can also purchase it on Amazon. The paste features a blend of green chili, garlic, lemongrass, galangal (Thai ginger), shallot and Kaffir lime and really amplifies the fresh flavors in the dish.
If you make this recipe, be sure to leave a comment below! You can also take a pic, upload it to Instagram and tag @okcveggie.
INGREDIENTS
2 cups cooked brown rice
1/4 c. sesame oil
1 yellow onion, chopped
5 cloves garlic, minced
2 T. fresh ginger, minced
3 lemongrass stalks (tender white bulb only), minced
2 T. green curry paste
1 T. turmeric powder
1/4 c. loosely packed Thai basil, minced
1 red bell pepper, sliced
3 large carrots, peeled & diced
2 Thai chilis, minced
1 - 15 oz. can of chickpeas, drained & rinsed
1 - 13 oz. bag of frozen peas
1 - 15 oz. can light coconut milk
1 c. vegetable broth
Juice of one lime
2 T. tamari or coconut aminos
STEPS
1) Cook the rice according to package directions and set aside.
2) Heat the sesame oil in a large pot over medium-low heat. Add the onion, garlic, ginger and lemongrass and cook for 12 minutes, stirring pretty consistently.
3) Add the green curry paste and turmeric, Toss well to coat and sauté for 5 minutes.
4) Add the red pepper, carrots and Thai chilies. Toss well to coat and sauté for 5 minutes.
5) Add the basil and chickpeas. Toss well to coat and sauté for 5 minutes.
6) Pour in the coconut milk, vegetable broth, soy sauce and lime juice. Stir well to combine. Bring to a boil, then reduce heat to low and simmer, uncovered, for 20-25 minutes or until the carrots are fork-tender. Taste and adjust seasonings as necessary.
7) Add the frozen peas and stir until the peas are fully incorporated and cooked through. Serve the curry alongside brown rice.