Embark on a journey to the lush landscapes of Bali with each spoonful of this aromatic coconut lemongrass curry. This recipe is a tapestry of flavors I've woven together after a transformative trip to Indonesia, where the local cuisine captured my heart. Initially, I was too timid with the spices, resulting in a curry that was lackluster. But as I grew bolder in my culinary ventures, I learned that the key to an authentic Balinese curry lies in the harmony of its spices and the freshness of its ingredients. The blend of creamy coconut, tangy lemongrass, and a medley of spices creates a dish that's both comforting and exotic. It's a personal favorite that I've refined over countless kitchen experiments, and now, it's a cherished recipe that I'm delighted to share with you.
My first encounter with this curry was at a small warung (a type of small family-owned business) nestled in the heart of Ubud. The chef, a kind-hearted woman with an infectious laugh, generously shared her family's recipe with me. I remember the initial challenge of finding the perfect balance of heat and spice, often ending up with a curry that was either too fiery or too tame. Through trial and error, I've perfected this recipe, and it's become a showstopper at my dinner parties. Let's dive into the vibrant world of Balinese cooking together.
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Ingredients
For the spice paste
- Shallots — 4, peeled and chopped
- Garlic cloves — 6, peeled
- Ginger — 2-inch piece, peeled and sliced
- Galangal — 2-inch piece, peeled and sliced (if unavailable, double the ginger)
- Fresh turmeric — 1-inch piece, peeled and sliced (or 1 teaspoon ground turmeric)
- Candlenuts — 4 (or macadamia nuts as a substitute)
- Dried red chilies — 2-3, deseeded and soaked in warm water to soften
- Belacan (shrimp paste) — ½ tsp, toasted (optional for vegetarians)
For the curry
- Coconut oil — 2 tbsp
- Lemongrass stalks — 2, bruised and tied into knots
- Kaffir lime leaves — 4, torn
- Coconut milk — 2 cans (13.5 oz each), full-fat
- Vegetable stock — 2 cups
- Carrots — 2 medium, sliced into rounds
- Red bell pepper — 1, sliced into strips
- Zucchini — 1 medium, sliced into half-moons
- Thai eggplant — 4, quartered
- Green beans — 1 cup, trimmed and halved
- Baby corn — 1 cup, halved
- Firm tofu — 1 block (14 oz), pressed and cubed
- Palm sugar — 1 tbsp, finely grated
- Fish sauce — 2 tablespoon (or soy sauce for a vegetarian option)
- Lime juice — from 1 lime
- Thai basil leaves — for garnish
Instructions
- Begin by making the spice paste. In a food processor, combine the shallots, garlic, ginger, galangal, turmeric, candlenuts, and softened dried chilies. Blitz until you achieve a smooth paste. I learned that taking the time to chop the ingredients before blending helps the processor work more efficiently, resulting in a finer paste. The first time I skipped this step, I ended up with a chunky mixture that didn't distribute evenly in the curry.
- Heat the coconut oil in a large pot over medium heat. Add the spice paste and sauté until fragrant, about 3-4 minutes. It's important not to rush this step, as cooking the paste releases the essential oils of the spices, which are the foundation of the curry's flavor. I remember the first time I was too hasty, and the curry lacked depth.
- Add the lemongrass knots and kaffir lime leaves to the pot, stirring for a minute to infuse their aroma into the paste. The lemongrass should be bruised with the back of a knife to release its oils — a technique I picked up from the Balinese chef, which makes all the difference in unlocking the lemongrass's citrusy essence.
- Pour in the coconut milk and vegetable stock, stirring to combine. Bring the mixture to a gentle simmer, then add the carrots, bell pepper, zucchini, eggplant, green beans, and baby corn. Simmer for about 10 minutes, or until the vegetables are tender but still vibrant. I've found that adding the vegetables in stages, according to their cooking times, ensures each one is perfectly cooked.
- Gently stir in the tofu cubes, palm sugar, and fish sauce (or soy sauce). Continue to simmer for another 5 minutes, allowing the tofu to absorb the flavors and the palm sugar to dissolve completely. The first time I made this curry, I added the tofu too early, and it broke apart, so timing is crucial.
- Finish the curry with a squeeze of fresh lime juice, which adds a bright note to the rich coconut base. Remove the lemongrass knots and kaffir lime leaves before serving. I once forgot to remove them, and a guest ended up with a mouthful of lemongrass — not a pleasant experience!
- Ladle the curry into bowls and garnish with Thai basil leaves. The basil not only adds a pop of color but also a fresh, anise-like flavor that complements the curry beautifully.
Substitutions
- Galangal — If you can't find galangal, you can use additional ginger, but the flavor will be less citrusy and more peppery. I've made this substitution in a pinch, and while the curry was still delicious, it lacked the unique note that galangal imparts.
- Candlenuts — Macadamia nuts are a great substitute for candlenuts, which can be hard to find. They add the same richness and texture to the spice paste.
- Fish sauce — For a vegetarian or vegan curry, replace the fish sauce with soy sauce or tamari. It changes the flavor profile slightly but still provides that umami depth.
Variations
- Protein variations — Chicken or shrimp can be used in place of tofu for a non-vegetarian version. Just ensure that the protein is cooked through before serving.
- Spicy kick — If you enjoy heat, add a few slices of fresh red chili or a teaspoon of sambal oelek to the curry. I love the extra zing it gives, especially on colder evenings.
Dietary Restrictions
- Gluten-free — Ensure that the soy sauce or tamari is gluten-free if you're serving this to someone with gluten sensitivities.
Equipment
- Food processor
- Large pot
- Measuring cups and spoons
- Knife and chopping board
- Ladle
Storage and Reheating
- Store any leftover curry in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld and develop, often resulting in an even more flavorful dish the next day.
- To reheat, gently warm the curry on the stove over medium heat, adding a splash of water or vegetable stock if it's too thick. Avoid boiling, as this can cause the coconut milk to separate and the vegetables to become mushy.
Pro Tips
- Maximize lemongrass flavor — To get the most out of your lemongrass, use the back of your knife to bruise the stalks before tying them into knots. This releases the oils and maximizes the flavor infusion into the curry.
- Balance the flavors — Balinese cuisine is all about balance. Taste your curry as you cook and adjust the seasoning with more palm sugar, fish sauce, or lime juice to achieve the perfect harmony of sweet, salty, and sour.
- Use full-fat coconut milk — For the creamiest curry, opt for full-fat coconut milk. The richness it adds is unparalleled, and it helps to carry the bold flavors of the spices throughout the dish.
Balinese Coconut Lemongrass Curry Recipe: A Tropical Culinary Escape
Experience the essence of Bali with this aromatic coconut lemongrass curry, rich with spices and brimming with tropical flavors. Perfect for a comforting and exotic meal.
Ingredients
- 4 Shallots peeled and chopped
- 6 Garlic cloves peeled
- 2-inch piece Ginger peeled and sliced
- 2-inch piece Galangal peeled and sliced (if unavailable, double the ginger)
- 1-inch piece Fresh turmeric peeled and sliced (or 1 teaspoon ground turmeric)
- 4 Candlenuts (or macadamia nuts as a substitute)
- 2-3 Dried red chilies deseeded and soaked in warm water to soften
- ½ teaspoon Belacan (shrimp paste) toasted (optional for vegetarians)
- 2 tablespoon Coconut oil
- 2 Lemongrass stalks bruised and tied into knots
- 4 Kaffir lime leaves torn
- 2 cans Coconut milk (13.5 oz each), full-fat
- 2 cups Vegetable stock
- 2 medium Carrots sliced into rounds
- 1 Red bell pepper sliced into strips
- 1 medium Zucchini sliced into half-moons
- 4 Thai eggplant quartered
- 1 cup Green beans trimmed and halved
- 1 cup Baby corn halved
- 1 block Firm tofu (14 oz), pressed and cubed
- 1 tablespoon Palm sugar finely grated
- 2 tablespoon Fish sauce (or soy sauce for a vegetarian option)
- Lime juice from 1 lime
- Thai basil leaves for garnish
Instructions
- Begin by making the spice paste. In a food processor, combine the shallots, garlic, ginger, galangal, turmeric, candlenuts, and softened dried chilies. Blitz until you achieve a smooth paste. I learned that taking the time to chop the ingredients before blending helps the processor work more efficiently, resulting in a finer paste. The first time I skipped this step, I ended up with a chunky mixture that didn't distribute evenly in the curry.
- Heat the coconut oil in a large pot over medium heat. Add the spice paste and sauté until fragrant, about 3-4 minutes. It's important not to rush this step, as cooking the paste releases the essential oils of the spices, which are the foundation of the curry's flavor. I remember the first time I was too hasty, and the curry lacked depth.
- Add the lemongrass knots and kaffir lime leaves to the pot, stirring for a minute to infuse their aroma into the paste. The lemongrass should be bruised with the back of a knife to release its oils — a technique I picked up from the Balinese chef, which makes all the difference in unlocking the lemongrass's citrusy essence.
- Pour in the coconut milk and vegetable stock, stirring to combine. Bring the mixture to a gentle simmer, then add the carrots, bell pepper, zucchini, eggplant, green beans, and baby corn. Simmer for about 10 minutes, or until the vegetables are tender but still vibrant. I've found that adding the vegetables in stages, according to their cooking times, ensures each one is perfectly cooked.
- Gently stir in the tofu cubes, palm sugar, and fish sauce (or soy sauce). Continue to simmer for another 5 minutes, allowing the tofu to absorb the flavors and the palm sugar to dissolve completely. The first time I made this curry, I added the tofu too early, and it broke apart, so timing is crucial.
- Finish the curry with a squeeze of fresh lime juice, which adds a bright note to the rich coconut base. Remove the lemongrass knots and kaffir lime leaves before serving. I once forgot to remove them, and a guest ended up with a mouthful of lemongrass — not a pleasant experience!
- Ladle the curry into bowls and garnish with Thai basil leaves. The basil not only adds a pop of color but also a fresh, anise-like flavor that complements the curry beautifully.
Notes
- Maximize lemongrass flavor — To get the most out of your lemongrass, use the back of your knife to bruise the stalks before tying them into knots. This releases the oils and maximizes the flavor infusion into the curry.
- Balance the flavors — Balinese cuisine is all about balance. Taste your curry as you cook and adjust the seasoning with more palm sugar, fish sauce, or lime juice to achieve the perfect harmony of sweet, salty, and sour.
- Use full-fat coconut milk — For the creamiest curry, opt for full-fat coconut milk. The richness it adds is unparalleled, and it helps to carry the bold flavors of the spices throughout the dish.
Nutrition
Nutrition Facts
Balinese Coconut Lemongrass Curry Recipe: A Tropical Culinary Escape
Amount per Serving
Calories
698
% Daily Value*
Fat
54
g
83
%
Saturated Fat
43
g
269
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
4
g
Sodium
1244
mg
54
%
Potassium
1053
mg
30
%
Carbohydrates
46
g
15
%
Fiber
6
g
25
%
Sugar
13
g
14
%
Protein
18
g
36
%
Vitamin A
6732
IU
135
%
Vitamin C
61
mg
74
%
Calcium
213
mg
21
%
Iron
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
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