Lemongrass Seafood Curry
- Ready In:
- 25mins
- Ingredients:
- 12
- 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 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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Reviews
-
I love Thai food but can't afford to go out all the time. This recipe easy to make and tasted great. I like things spicy so I added more curry paste, be careful with it, I didn’t realize how hot it could be. I love flavor that the mixture of curry and coconut milk make. I used the sour yellow curry which suites me better. Thanks for the great recipe!
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Mmmm, it was hard for the two of us not to eat the whole pot! I used finely minced lemongrass from the freezer section of a specialty store, 2-3 T. I added a green onion and 2T of Vidalia onion slivers with the garlic, skipped bamboo shoots and used a few carrot slivers with the peppers. I added a T or more of water with the Thai red curry paste to help the mixing consistency. After I added the coconut milk I decided against the fish sauce. The fragrance was just too beautiful to mess with. A bit of tamari worked well. The halibut was an excellent choice, and basil and cilantro is an important element. Jasmine brown rice was a good partner. Bravo, and thanks!!
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This was wonderful. I used fresh Red Drum I caught here in Louisiana, but reduced the amount of fish and added some sliced King Oyster Mushrooms. I used the Mae Ploy red curry paste, rather than the Maesri, because it comes in a plastic container which can be resealed and used until it is gone. I also added some Thai chilis. Be careful with the fish sauce: I think I may have used a little too much, as my dish was a little salty. Great recipe!
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I should of reviewed this recipe after the first time I made it. Would give more than 5 stars if I could. I use the same brand of curry as you recommend. The last time I made this curry didn't have everything for it, just love the taste and used your recipe with what I had in at the time. Thanks for sharing.
RECIPE SUBMITTED BY
Kozmic Blues
Providence, Rhode Island
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