This Warm Bowl Of Lemongrass Infused Coconut Curry Is The Best You’ll Ever Try

This recipe was made with the Chef’s Pan & the Stockpot from the MEYER Cinder and Smoke Collection.

Make this family-friendly delicious savoury curry with simple pantry ingredients you can find in your home. You can adjust the ingredients below to make this kid-friendly. Please read more below!

The Spices

I chose to incorporate some pepper, coriander seeds, fennel seeds, Ceylon cinnamon, cloves and cumin seeds for this recipe. It gives this curry a comforting aroma and these spices have amazing benefits for your health. Fresh spices are always better to use than store-bought curry packets because you can taste the difference in freshness and flavour in your food.

Making traditional Thai curry paste is cumbersome, so this is a shortened, easier way to make a flavourful curry in a quarter of the time. Don’t get me wrong, this is not a replacement for the amazing Thai green or red curry, but this will certainly add to the list of curries you will want for some comfort food.

Why Ceylon Cinnamon?

I have recently discovered that Ceylon cinnamon is far safer to use than Cassia cinnamon. Why? it comes down to the coumarin content in the Cassia variety. Coumarin is a natural plant chemical that acts like a blood thinner. If you’re going to undergo a medical procedure, are at a higher risk of bleeding or have liver damage, consuming larger doses of Cassia cinnamon or consuming it daily can lead to negative health circumstances.

Ceylon cinnamon also has a higher antioxidant content, and also contains antimicrobial, and anti-parasitic properties.

The Lemongrass Infused Coconut Milk

To make this aromatic coconut milk, I added about four stalks of lemongrass to a stockpot of coconut milk, and let it simmer for 30 minutes. You can even go a step further and add some Thai sweet basil in this coconut milk for extra flavour. You can infuse anything in coconut milk.

The Curry Base

I’ve used a mixture of caramalised onions, garlic, ginger, Arabic curry powder (I got this from Dubai, you can use Indian curry powder instead) and tomato paste. I could have used fresh tomatoes, but I wanted a highly concentrated base. The larger tomato variety contains a lot of water, which would have diluted the flavour and taken longer to cook. You could use cherry tomatoes to solve this (if you’re really keen on fresh ingredients).

Making This Kid-Friendly

In order to make this recipe child-friendly, you simply need to adjust some of the spices and seasonings below. You can also choose to remove the lemongrass if your child will find that an unusual taste. Simply use the ‘curry base’ with an adjusted amount of curry powder and ginger, to make it milder for your child, and add any of the veggies listed below.

For Picky Eaters

What I do for some picky eaters is I blend the curry with the veggies so it is hidden. After blending, the curry still has the same orange hue, but the texture will be slightly thicker. The child will think they’re simply eating a thick sauce over rice or noodles. It may be deceitful, but it is the best way to add more nutrition into their diet if they’re quite reluctant on eating veggies.

Lemongrass Coconut Curry (Vegan & Kid-Friendly)

The Veggie Wifey

An aromatic infusion of delicious spices, lemongrass and coconut milk in a warm and comforting bowl of vegetable curry.

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Servings 2 people

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Equipment

• 1 Stockpot from the MEYER Cinder and Smoke Collection
• 1 Chef's Pan from the MEYER Cinder and Smoke Collection
• 1 Sharp knife
• 1 Chopping Board
• 1 Colander
• 2 Wooden Spoons
• 1 Pestle & Mortar
• 1 Tablespoon Measurement

Ingredients

Vegetables

• ▢ Handful of broccoli florets
• ▢ Handful of baby corn (sliced)
• ▢ Handful of carrots you can choose any other vegetable you like to make this. I chose a variety of colours to enhance this dish.

Lemon Grass Infused Coconut Milk

• ▢ 4 lemongrass stalks snipped/trimmed to the purple tender part. Optional for kids
• ▢ 800 ml coconut milk

Curry Base

• ▢ 2 tbsps tomato paste
• ▢ 3 tsps curry powder 1-2 tsps for kids, depending on their age
• ▢ 1/2 medium onion diced
• ▢ 3 tsps garlic minced or shredded
• ▢ 1 tsp ginger minced or shredded. Optional for kids.

Spices

• ▢ 1/4 tsp black pepper Optional for kids.
• ▢ 3 cloves Remove for kids.
• ▢ 2" Ceylon cinnamon 1/2" wide. Remove for kids.
• ▢ 1/2 tsp Cumin seeds Optional for kids.
• ▢ 1/2 tsp Coriander seeds Optional for kids.
• ▢ 1/4 tsp Fennel seeds Optional for kids.

Seasoning

• ▢ 1 tbsp organic low-sodium soy sauce Reduce for kids.
• ▢ 1/2 tsp Chinese black vinegar Remove for kids.
• ▢ 1/2 tsp maple syrup or a sweetener of your choice
• ▢ 1/4 tsp chilli oil Remove for kids.
• ▢ 1/4 tsp chilli flakes Remove for kids.
• ▢ lemon zest as you like. Optional for kids.
• ▢ lemon juice as you like. Optional for kids.
• ▢ salt as you like.
• ▢ 1 cup fresh coriander chopped with the root. Optional for kids.

Accompanied Carbs (essential)

• ▢ 1 cup steamed rice OR
• ▢ slices of toasted buttered sourdough

Instructions

Lemongrass Infused Coconut Milk

• In the Stockpot, add the coconut milk and lemongrass. Set the heat to high, and once the mixture reaches a bubbling boil, turn the heat down to a very low fire. Cover the stockpot with a lid, and let this simmer for 30 minutes or until you finish cooking the base of the curry.

Spices

• In a large pestle and mortar, add in all the spices (except the fresh coriander leaves) and grind it into a powder. I like placing this on the floor so there is more space. You can chose to toast these spices before you grind them, this will release more flavour. Once you've finished grinding this into a powder, set this aside.

Curry

• In the Chef's Pan, pour in some macadamia nut or avocado oil (these have high smoke points) and heat it up over medium heat.
• Add in the onions and cook this until brown, and caramalised.
• Add in the garlic and ginger. Stir for a minute until fragrant.
• Add in the tomato paste, and curry powder. Stir this in thoroughly.
• Add in the spices (except the fresh coriander leaves), and mix everything together once again.
• Release the lid of the Stockpot, and turn off the gas. Remove the lemongrass pieces.
• Gently pour the coconut milk into the Chef's Pan, and combine everything together. This curry should be a beautiful & vibrant orange colour now.
• Slip in your veggies, and let it cook for about 3 minutes with the lid on.
• Release the lid from the Chef's Pan, and season your curry using the ingredients and measurements above ^
• The final step is to add the cup of chopped coriander leaves. Gently mix this in before turning the gas off.
• Garnish the curry with some chopped pistachios and saffron.
• Serve this with warm buttered sourdough bread or rice!