Coconut Kaffir Lime Curry


Hello from a beautiful 32 acre organic fruit farm in northern New South Wales, Australia - also known as the Rainbow Coast. We (Dan, Beth and I) are over here for three weeks and we are absolutely loving it! My dearest friend Haley shared this recipe with us while we stayed on the farm with her and her family. She is an incredible cook, mother and friend! She puts my cooking to shame to say the least. I'm so excited to share this amazing receipe of hers with you all on my blog. It looks slightly intimidating with all the fancy ingredients but don't be put off. Once you make this Curry, it might just become a staple meal in your household. It definitely beats anything you can buy at a Thai restaurant!

All the ingredients are freshly picked from Haley's garden - but you should be able to buy them all at at fruit & veg markets/shops or Asian supermarkets. Make sure you buy all fresh ingredients - stay away from Jared kaffir lime and lemongrass. 

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Coconut Kaffir Lime Curry

Stock ingredients: 
3 large red onions, chopped  
4 cloves garlic, minced  
Thumb ginger, grated  
8 kaffir lime leaves, finely sliced  
6 lemongrass stalks, crushed to release flavour (to crush, you can bang it with a rolling pin, or the back of your knife, until the stalks break open)
1 teaspoon sambal oelek (or your preference of fresh chilli)
3 tablespoons tamari  
Large handful coriander (leaves for garnish, stalks for stock - if you grow your own use the root as well)
Vegan stock powder to make up 1 litre or use 1 litre of vegetable stock
2.5 x 400ml tins organic coconut milk

Other Ingredients:  
Thai flavoured organic tofu (we used two packets of the macro brand) - If you can't find Thai flavoured marinade, press your own tofu and marinade it in garlic, tamari, ginger, lime zest and chilli (or just tamari to keep it basic and easy)
Vegetables (you can use broccoli, carrot, cauliflower, snow peas, frozen peas etc. whatever you wish
200g Shiitake mushrooms, chopped (if you can't get your hands on any, use swiss brown mushrooms) 
2 packets of rice noodles (we used pad Thai rice noodles precooked in boiling water with salt for half the recommended cooking time as per packet AND then I added them to the stock to continue cooking. That way they soaked up all the delicious flavours!)
Squeeze of lime - used to adjust flavour if necessary


1. In a little coconut oil or water, fry onion, ginger and garlic for five minutes or until browned.
2. Add chilli and tamari, then stir to combine.
3. Add coconut milk and 1 litre of vegetable stock and stir further to combine. 
4. Finally, add lemon grass, kaffir lime and coriander stalks (and root if using) to the pot and simmer on low with the lid on for twenty minutes to infuse the flavours. 
5. Once infused, use tongs to take out the lemon grass stalks. Add your vegetables and tofu - adding vegetables that cook longer in first, like carrot.
. A few minutes before serving, add your pre-cooked rice noodles. Garnish with coriander leaves, lime juice, spring onion and fried onion (you can find in supermarkets - not healthy but very authentic). 

Note: make sure you taste test as you go along. Your dish may need a little more tamari, it's all about adjusting to your liking! 

Enjoy! This is such a delicious gormet dish!  

*Serves four adults and two hungry toddlers.