Thai Vegetable Recipe – Lemongrass, Galangal & Chili Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Thai Vegetable Recipe – Lemongrass, Galangal & Chili Stir-Fry

Hey everyone! If you’re anything like me, you’re always on the lookout for vibrant, flavorful dishes that aren’t too complicated to make. This Thai vegetable stir-fry is exactly that – a beautiful explosion of aromatic flavors that’s surprisingly easy to pull off. I first made this when I was craving something a little different, and it’s become a regular in my kitchen ever since. It’s perfect for a weeknight dinner, or even a little something special for the weekend.

Why You’ll Love This Recipe

This isn’t just another veggie stir-fry. The magic lies in the combination of lemongrass, galangal, and Thai chilies. These ingredients create a truly authentic Thai flavor profile that’s both fragrant and fiery. Plus, it’s packed with healthy vegetables and comes together in under 30 minutes! It’s a fantastic way to enjoy a taste of Thailand at home.

Ingredients

Here’s what you’ll need to create this delicious stir-fry:

• 2 tablespoons oil
• 2 tablespoons sliced shallots
• ½ – 1 teaspoon finely chopped garlic (adjust to your preference!)
• 1 cup chopped carrots
• 1 cup chopped French beans
• 2 cups chopped white button mushrooms
• 1.5 inch galangal, thinly sliced
• 2 lemongrass stalks
• 3-4 kaffir lime leaves
• 6 Thai chilies
• 3 cups water or vegetable stock
• Salt as required
• 2 tablespoons lemon juice
• 1 teaspoon soy sauce
• ½ – 1 teaspoon sugar (adjust to taste)
• 2-3 tablespoons coriander leaves, for garnish

Ingredient Notes

Let’s talk about some of the key players in this recipe. Don’t be intimidated – they’re easier to work with than you might think!

Lemongrass & Galangal: Understanding These Aromatic Roots

Lemongrass and galangal are the heart and soul of many Thai dishes. Lemongrass has a bright, citrusy aroma, while galangal is more earthy and peppery. You can usually find them at Asian grocery stores. Don’t skip these – they really make the dish!

Kaffir Lime Leaves: The Citrusy Secret

Kaffir lime leaves add an incredible citrusy fragrance. They’re not like regular lime leaves; they have a unique, almost floral scent. You can find them fresh or frozen at Asian markets.

Thai Chilies: Heat Level & Substitutions

Thai chilies pack a punch! Feel free to adjust the number based on your spice preference. If you can’t find Thai chilies, you can substitute with bird’s eye chilies or even a pinch of cayenne pepper, but it won’t be quite the same.

Soy Sauce & Regional Variations

I prefer using a light soy sauce for this recipe, but you can experiment with dark soy sauce for a richer color and slightly sweeter flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep our veggies. Rinse and slice the mushrooms, carrots, French beans, and shallots. Finely chop the garlic. Prepare the lemongrass by removing the tough outer layers and slicing the inner stalk. Thinly slice the galangal and lightly smash the Thai chilies – this helps release their flavor.
2. Now, heat the oil in a large pan or wok over low-medium heat. Add the sliced shallots and chopped garlic and sauté for about a minute, until fragrant. Don’t let the garlic burn!
3. Add the chopped carrots, French beans, and mushrooms to the pan. Sauté for another minute or so, just to start softening them up.
4. Pour in the water or vegetable stock. Add the sliced lemongrass, galangal, smashed Thai chilies, and torn kaffir lime leaves. Season lightly with salt.
5. Cover the pan and let it simmer for 15-20 minutes, or until the vegetables are tender. You want them to be cooked through but still have a little bit of bite.
6. Time for the finishing touches! Stir in the sugar, soy sauce, and lemon juice. Now, taste and adjust the seasoning. Does it need a little more salt? A touch more sweetness? A squeeze more lemon juice for tanginess? Make it your own!
7. Finally, garnish with fresh coriander leaves. Remember to remove the whole herbs (lemongrass, chilies, galangal) before serving. They’ve done their job! Serve hot and enjoy.

Expert Tips

• Don’t overcrowd the pan! If you’re making a larger batch, cook the vegetables in batches to ensure they sauté properly.
• Smashing the chilies releases their flavor without making the dish too spicy all at once.
• Taste as you go! Thai cooking is all about balancing flavors, so don’t be afraid to adjust the seasoning to your liking.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

This recipe is already pretty close to vegan! Just make sure your soy sauce is vegan-friendly (some contain fish sauce).

Spice Level Adjustment

My family loves a good kick, but if you’re sensitive to spice, start with just 2-3 chilies and remove the seeds. You can always add more later!

Gluten-Free Option

Use tamari instead of soy sauce for a gluten-free version.

Festival Adaptation (Songkran/Thai New Year)

During Songkran, this dish is often served as part of a larger feast. You can add some protein like tofu or shrimp to make it even more substantial.

Serving Suggestions

This stir-fry is incredibly versatile.

Authentic Thai Meal Pairings

Serve it with a side of jasmine rice and some Thai green papaya salad (Som Tum) for a truly authentic Thai experience.

Serving with Rice or Noodles

It also pairs beautifully with rice noodles (Pad Thai style) or even just plain steamed rice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

Let’s answer some common questions:

What is galangal and can I substitute it?

Galangal is a rhizome similar to ginger, but with a more citrusy, piney flavor. If you absolutely can’t find it, you can use ginger as a substitute, but it won’t be quite the same. Use about half the amount of ginger as you would galangal.

How do I prepare lemongrass for cooking?

Trim the tough outer layers of the lemongrass stalk and use the tender inner part. You can slice it thinly, or bruise it with the back of a knife to release its aroma.

Can I adjust the spiciness of this stir-fry?

Absolutely! Reduce the number of Thai chilies, or remove the seeds for a milder flavor.

What are kaffir lime leaves and where can I find them?

Kaffir lime leaves are citrus leaves with a unique fragrance. You can find them fresh or frozen at Asian grocery stores.

Can this dish be made ahead of time?

You can prep the vegetables and aromatics ahead of time, but it’s best to cook the stir-fry just before serving for the best flavor and texture.

Enjoy this little slice of Thailand! I hope you love it as much as I do. Let me know in the comments if you try it, and how it turns out!