Lemongrass curry is a fragrant, creamy dish packed with fresh veggies, crispy tofu, and the warm, comforting flavors of coconut milk and Thai red curry paste. Just perfect for a restaurant-quality dinner at home!

This coconut lemongrass curry has been on repeat at my house for a while now, and honestly, I can't get enough of it!

It's packed with all the good stuff - creamy coconut milk, fresh veggies, and crispy air-fryer tofu that soaks up every bit of that flavorful sauce.

It's also ridiculously easy to make - like, "I can pull this off on a busy night."

Just a bit of chopping, tossing the tofu in the air fryer to get it crispy (game-changer!)., and then everything simmers together in one pan to create a rich, fragrant curry in 30 minutes.

Why you'll love this lemongrass curry

It's loaded with bold, cozy flavors that make it taste like something you'd order at a great Thai restaurant.
The crispy air-fried tofu soaks up all that saucy goodness - and seriously, it's next-level delicious.
It's quick and easy, coming together in under 30 minutes!

What you'll need

Lemongrass - Trim off those tough outer layers and give it a good smash with the back of your knife to really get those flavors going.

Garlic + ginger - Freshly chopped is the way to go for this curry.

Bird's eye chili - One of these little guys adds a nice bit of heat, but go easy or skip if you're not into spicy (or double up if you are!).

Red Thai curry paste - Go for a good-quality brand; it makes all the difference for that bold, authentic flavor.

Onion and red bell pepper - Dice up the onion for a sweet, flavorful base, and slice the bell pepper for some bright color and crunch.

Beans - I used a mix of green beans and edamame, but honestly, whatever you have on hand will work just fine.

Coconut milk - Full-fat all the way for that creamy, rich texture!

Crispy tofu - Air fryer magic! It gives the tofu a great crunch, so it stays perfectly crispy in the sauce without going soggy.

Pro tip

Give the lemongrass a good smash before slicing to release all its natural oils!

How to make curry with lemongrass

This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.

Start by warming up some olive oil in a big skillet over medium heat. Add the onion and red bell pepper, letting them cook down until soft and golden.

Toss in the garlic, ginger, lemongrass, and chili, stirring just until fragrant and slightly caramelized. Your kitchen will smell amazing!

Stir in the red Thai curry paste, then pour in the vegetable stock and coconut milk. Give it a good stir and let it come to a gentle simmer.

Add the green beans, edamame, and crispy tofu. Let them soak up all that delicious sauce for a few minutes. Stir in the lime juice, then season with salt and pepper. Top with fresh cilantro, and serve over some cozy rice or noodles.

Substitutions and variations

Substitute coconut milk with cashew cream for a slightly nutty, rich alternative that's just as creamy.
Swap the tofu for chickpeas or tempeh if you like.
Try yellow or green curry paste instead of red for a new flavor twist.

Helpful tips

Cook the onions until they're soft and golden for that nice, sweet base; it's worth the extra few minutes to build up flavor right from the start.
Add the tofu right before serving so it stays crispy. A quick soak in the sauce gives it flavor without losing its crunch.
Keep the veggies with a bit of bite - no mushy greens here! A slight crunch keeps the dish fresh and adds great texture.

What to serve with lemongrass curry

Steamed jasmine rice - Soft, fluffy, and perfect for soaking up every last drop of that delicious curry sauce.
Cilantro lime rice - for an extra fragrant side!
Noodles - Rice noodles or vermicelli both work great and make each bite extra slurp-worthy.

Leftovers and storage

Pop any leftovers into an airtight container and store them in the fridge for up to 3 days; it honestly tastes even better the next day!
Gently reheat on the stove over low heat or in the microwave, adding a little coconut milk or water if it's thickened up.
This curry freezes nicely for up to 2 months; skip the tofu if you're planning to freeze, and add freshly crispy tofu when you reheat for the best texture.

More easy vegan curry recipes

If you've tried this lemongrass curry recipe, please don't forget to rate it and leave a comment below! I'd love to hear what you thought.

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