Galangal Lemongrass Tofu Curry is a vibrant and aromatic dish originating from Thailand. It features the distinctive flavors of galangal and lemongrass, which are key ingredients in Thai cuisine. Galangal, a relative of ginger, provides a peppery and slightly citrusy note, while lemongrass adds a fresh, lemony fragrance. Combined with creamy coconut milk and tofu, this curry offers a delightful balance of spicy, savory, and sweet flavors. The dish is not only delicious but also nutritious, making it a favorite among vegetarians and those seeking a healthy, satisfying meal. Served best with steamed jasmine rice, this curry is loved for its rich taste and enticing aroma.
Galangal Lemongrass Tofu Curry
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Galangal – 1 Piece
- Lemongrass – 2 Stalks
- Tofu – 400 Grams
- Coconut Milk – 400 Ml
- Red Curry Paste – 3 Tbsp
- Onion – 1 Piece
- Garlic – 4 Cloves
- Vegetable Oil – 2 Tbsp
- Sugar – 1 Tsp
- Salt – 1 Tsp
- Basil Leaves – 1 Cup
Nutrition
Per Serving
350 Kcal
Calories
25 Grams
Total Fat
15 Grams
Saturated Fat
600 Mg
Sodium
20 Grams
Total Carbohydrate
3 Grams
Dietary Fiber
6 Grams
Sugars
12 Grams
Protein
Directions
Step 1
Slice the galangal and lemongrass into thin pieces. Set aside.
Step 2
Cut the tofu into cubes. In a pan, heat vegetable oil over medium heat and fry the tofu until golden. Remove and set aside.
Step 3
In the same pan, add chopped onion and minced garlic. Sauté until the onion becomes translucent.
Step 4
Add the red curry paste, galangal, and lemongrass. Stir-fry for 2 minutes until aromatic.
Step 5
Pour in the coconut milk and bring to a gentle simmer. Add sugar and salt to taste.
Step 6
Add the fried tofu back to the pan.
Step 7
Stir in basil leaves and cook for an additional 5 minutes.
Step 8
Serve hot with jasmine rice.
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