• Lemongrass Curry with Fireweed Shoots


    • 1 Can of Coconut Milk 
    • 5 Garlic Cloves, peeled
    • 1 inch piece of Ginger, peeled & chopped 
    • 2 Lemongrass Stalks, chopped
    • 1 Bunch of Cilantro, chopped 
    • 2 Tbsp of Ghee or Coconut Oil
    • 1-2 Tbsp of Malawi curry powder
    • 1 Cup of Chicken Stock 
    • 4 Carrot, chopped 
    • 1 lb. of young Fireweed Shoots (Epilobium angustifolium) *You may substitute asparagus.
    • 1 lb of Protein (Tofu, Shrimp, Chicken or any combination)
    • Cilantro Leaves for garnish

    Add coconut milk, garlic, ginger, lemongrass and cilantro in the Cuisinart and mix to a paste.

    In a large skillet add ghee and melt. Add Malawi powder and let the spices blossom for 2 minutes stirring constantly.

    Add the protein and cook stirring regularly to keep the spices from burning. You may need to add more ghee.

    Add the curry paste and simmer for 5 minutes.

    Add the broth and simmer for an additional 2-3 minutes.

    Add carrots and cook until tender. Add the fireweed shoots and cook for additional couple of minutes.

    Serve on rice and garnish with cilantro leaves.


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