Thai Vegetable Curry Recipe – Lemongrass, Galangal & Kaffir Lime

Last Updated on 2 months by Neha Deshmukh

Thai Vegetable Curry Recipe – Lemongrass, Galangal & Kaffir Lime

Hello friends! If you’re anything like me, you’re always on the lookout for vibrant, flavorful dishes that transport you somewhere else with every bite. This Thai Vegetable Curry does exactly that. I first stumbled upon a version of this while travelling through Thailand, and I’ve been tweaking and perfecting it ever since. It’s a beautiful blend of fragrant herbs and creamy coconut milk, packed with healthy veggies, and surprisingly easy to make at home. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average curry. The combination of lemongrass, galangal, and kaffir lime leaves creates a truly authentic Thai flavour profile. It’s a wonderfully aromatic and satisfying meal that’s perfect for a weeknight dinner or a special occasion. Plus, it’s a fantastic way to get your veggies in! It serves 4 and takes around 20 minutes to cook, with 15 minutes of prep. It’s a medium difficulty recipe, but trust me, it’s worth the effort.

Ingredients

Here’s what you’ll need to create this Thai masterpiece:

• 2 tablespoons coconut oil
• 1/3 cup sliced onions
• 1/2 teaspoon garlic
• 1/3 cup chopped carrots
• 1/2 cup cauliflower florets
• 2 cups chopped white button mushrooms
• 1/4 – 1/3 cup sliced baby corn
• 1/3 cup chopped capsicum (bell pepper)
• 6 Thai red chilies (adjust to your spice preference!)
• 6-7 kaffir lime leaves
• 1.5 – 2 inches galangal, sliced
• 2 lemongrass stalks
• 1/2 teaspoon sea salt
• 1.5 cups vegetable stock
• 1/3 cup diced tomatoes
• 1 tablespoon soy sauce
• 1 teaspoon palm sugar
• 1 tablespoon shiitake mushroom powder
• 1 cup thick coconut milk
• 1 tablespoon lemon juice
• Fresh cilantro, for garnish

Ingredient Notes

Let’s talk about some of these key ingredients – they really make this curry sing!

Coconut Oil: Types and Uses

I prefer using refined coconut oil for this recipe as it has a neutral flavour, allowing the other ingredients to shine. You can also use virgin coconut oil for a more pronounced coconut taste. About 30ml is a good measure.

Galangal vs. Ginger: Understanding the Difference

Galangal and ginger are related, but they aren’t the same! Galangal has a more citrusy, piney flavour, while ginger is spicier and warmer. If you absolutely can’t find galangal, ginger can be used as a substitute, but it won’t be quite the same. Use about the same quantity.

Kaffir Lime Leaves: Sourcing and Substitutes

Kaffir lime leaves are essential for that authentic Thai aroma. You can find them at Asian grocery stores, or sometimes even in the produce section of larger supermarkets. If you can’t find them, you can use the zest of one lime, but it won’t have the same depth of flavour.

Palm Sugar: A Traditional Thai Sweetener

Palm sugar has a lovely caramel-like flavour that’s different from regular sugar. It’s available in blocks or granules. If you can’t find it, brown sugar is a decent substitute. About 5g of palm sugar is perfect.

Shiitake Mushroom Powder: Umami Boost & Benefits

Shiitake mushroom powder adds a wonderful umami depth to the curry. It’s a great way to enhance the flavour without adding a lot of salt. You can find it online or at Asian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prep the veggies: Rinse and chop your carrots, cauliflower, mushrooms, baby corn, and bell pepper. Slice the lemongrass, chilies, and galangal. Tear the kaffir lime leaves – this releases their amazing aroma.
2. Sauté the aromatics: Heat the coconut oil in a large pan or wok over medium heat. Add the sliced onions and garlic and sauté for about 2 minutes, until they’re softened and fragrant.
3. Add the vegetables: Toss in the chopped carrots, cauliflower, mushrooms, baby corn, and bell pepper. Sauté for another 2-3 minutes, stirring occasionally, until they start to soften slightly.
4. Infuse with flavour: Now for the magic! Stir in the Thai chilies, kaffir lime leaves, galangal, lemongrass, and salt. Pour in the vegetable stock.
5. Simmer to perfection: Cover the pan and simmer for 12-15 minutes, or until the vegetables are tender.
6. Build the sauce: Add the diced tomatoes, soy sauce, palm sugar, and shiitake mushroom powder. Simmer for another 2-3 minutes, allowing the flavours to meld together.
7. Creamy finish: Gently stir in the coconut milk and heat through for 1-2 minutes, being careful not to boil. Boiling can cause the coconut milk to separate.
8. Final touches: Remove from the heat and stir in the lemon juice. Taste and adjust the seasoning as needed.
9. Serve and enjoy: Garnish with fresh cilantro and serve hot with rice or noodles.

Expert Tips

• Don’t be afraid to adjust the amount of chili to your liking.
• Bruising the lemongrass stalks slightly helps release their flavour.
• Using good quality coconut milk makes a big difference.

Variations

Vegan Adaptation

This recipe is already naturally vegan! Just double-check your soy sauce to ensure it doesn’t contain any hidden animal products.

Spice Level Adjustment

My family loves a bit of heat, but you can easily adjust the spice level by using fewer chilies or removing the seeds before adding them.

Gluten-Free Considerations

This recipe is gluten-free as long as you use gluten-free soy sauce (tamari is a great option).

Festival Adaptation (Songkran/Vegetarian Festival)

This curry is a wonderful dish to prepare during Songkran (Thai New Year) or a Vegetarian Festival, as it’s full of fresh vegetables and vibrant flavours.

Serving Suggestions

This curry is fantastic served with:

• Jasmine rice – a classic pairing!
• Brown rice – for a healthier option.
• Rice noodles – for a lighter meal.
• A side of fresh spring rolls.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours have had time to develop! You can also freeze it for up to 2 months.

FAQs

What is the best way to prepare galangal for this curry?

Peel the galangal and slice it thinly. You can also bruise it slightly with the flat side of a knife to release more flavour.

Can I use regular sugar instead of palm sugar?

Yes, brown sugar is a good substitute for palm sugar.

What vegetables can I substitute in this Thai curry?

Feel free to swap in other vegetables like broccoli, green beans, or eggplant.

How can I adjust the heat level of this curry?

Use fewer chilies, remove the seeds from the chilies, or add a pinch of sugar to balance the heat.

Where can I find kaffir lime leaves, and what can I use if I can’t find them?

Kaffir lime leaves are usually found at Asian grocery stores. If you can’t find them, use the zest of one lime.

Can this curry be made ahead of time?

Yes, you can make this curry a day or two in advance. The flavours will actually develop even more!

What type of rice or noodles pair best with this curry?

Jasmine rice is a classic pairing, but brown rice or rice noodles also work well.

Enjoy this taste of Thailand! I hope you love it as much as I do. Let me know in the comments how it turns out for you!