Lemongrass Seafood Curry
- Reviews 5
Ready In: 25 mins
Serves: 4
Ingredients
- 1 tablespoon peanut oil
- 2 cloves garlic, thinly sliced
- 1 stalk lemongrass, peeled and cut into 1 inch pieces
- 1 red bell pepper, sliced into strips
- 1 (8 ounce) can bamboo shoots, drained
- 2 -4 tablespoons red curry paste
- 2 -3 tablespoons fish sauce
- 1 1⁄2 lbs fresh shrimp or 1 1⁄2 lbs scallops or 1 1⁄2 lbs fish fillets
- 1 (14 ounce) can thai kitchen light coconut milk
- 1⁄2 cup fresh basil leaf, shredded
- 1⁄2 cup fresh cilantro, chopped
- basmati rice, for serving
Directions
- Heat peanut oil in a large sauté pan over medium heat.
- Add garlic and lemongrass pieces until fragrant and golden.
- Add red bell pepper strips and sauté for about 30 seconds – 1 minute, just until slightly tender.
- Add the can of bamboo shoots and 1-4 tbsp curry paste, (depending on how hot you like it), as well as the fish sauce.
- Mix around in pan to coat everything evenly with paste.
- Shake can of coconut milk well, open, and slowly add it to the pan.
- Bring liquid to a simmer for about 4-5 minutes, to let the lemongrass release its flavor.
- Next, add 1-½ lbs of the seafood of your choice.
- Cover and simmer for about 5 minutes or until seafood is cooked through.
- If you can, try and remove the lemongrass pieces before serving, they are a bit woody.
- Before serving, toss with shredded basil and chopped cilantro.
- Serve in bowls over basmati rice.
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