To Macey, Owen, and my grandma—who’ve all been asking for my curry recipe—this one’s for you! I can’t call it completely traditional, but it’s a healthy curry, flavor-packed blend inspired by years of exploring different variations from around the world. This curry is aromatic, nutrient-dense, and bursting with flavor.
My first memory of trying Thai food was in 2015 at a small spot across from my apartment in Hollywood. I was with a dear friend, Bryant, and at the time, I was rediscovering my relationship with food after being sick. I remember ordering Tom Yum soup, and it was like my taste buds exploded. I couldn’t recall ever having lemongrass before, and I fell in love instantly.
That meal sparked my love affair with Thailand, eventually taking me on a journey through Southeast Asia that culminated in a detox center in Koh Phangan. I went there to dive deeper into the world of cleansing and fasting. Of course, I became friends with the only other three rebels in the group, and we decided to sneak off to a full moon party—which turned into an adventure involving a sketchy taxi driver, a boat ride to the wrong destination, getting stranded in the Thai jungle with four other tourists in pouring rain, and walking miles until we finally found civilization. But that’s a story for another time… This post is about curry.
Lemongrass Curry Soup
Ingredients
- 2 roma tomatos
- 2 chilis
- 2 stalk lemongrass
- 2 cloves garlic
- 1 whole lime
- 1/4 onion
- 1 handful cilantro
- 1 inch ginger
- curry seasoning to taste
- 3 tbsp turmeric
- 3 sweet potato
- 1 eggplant
- 15 shiitake
- 3 carrots
- 2 cans coconut milk *try to avoid guar gum!*
- 1.5 cup water
- 2 green onions for garnish
- sea salt (to taste)
- pepper (to taste)
- sprouts for garnish
Instructions
- Combine tomato, chilis, lemongrass, garlic, onion, cilantro, ginger, curry seasoning, turmeric and lime juice in food processor
- Cut veggies into chunks, i prefer big veggies in my curry!
- Pour coconut milk and water into pot, heat.
- Add Veggies and curry paste. Cook on low heat.
- Cook until veggies are soft
- Serve over rice or quinoa and then sprinkle with fresh cilantro leaves, a handful of sliced dark green onion parts, sprouts, and fresh lime juice.
- Add Venison, fish, chicken or Tofu for extra protein