Ingredients for Lemongrass Seafood Curry
- 2 tablespoons peanut oil
- 2 cloves garlic, minced
- Lemongrass
- Red Bell Pepper
- Bamboo Shoots
- Red Curry Paste
- 1-2 tablespoons fish sauce
- Fresh Shrimp
- Light Coconut Milk
- Fresh Basil Leaf
- Fresh Cilantro
- 2 cups cooked basmati rice
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How to Make Lemongrass Seafood Curry
- Heat 2 tablespoons of peanut oil in a large sauté pan over medium heat.
- Add 2 cloves minced garlic and 2 stalks of lemongrass (finely chopped, white part only) and sauté until fragrant and golden brown (about 2-3 minutes).
- Add 1 red bell pepper, thinly sliced, and sauté for 30 seconds to 1 minute, until slightly softened.
- Stir in 1 (14-ounce) can of bamboo shoots, drained, and 1-4 tablespoons of your favorite Asian curry paste (adjust to taste). Add 1-2 tablespoons of fish sauce.
- Mix well to coat all ingredients evenly with the paste.
- Shake a 13.5-ounce can of full-fat coconut milk well, open, and slowly pour it into the pan.
- Bring the mixture to a simmer and cook for 4-5 minutes, allowing the lemongrass to infuse its flavor.
- Add 1 pound of your favorite seafood (shrimp, scallops, or fish fillets, cut into bite-sized pieces).
- Cover and simmer for 5-7 minutes, or until the seafood is cooked through and opaque.
- Carefully remove the lemongrass pieces before serving (they can be a bit tough).
- Stir in 1/4 cup of chopped fresh basil and 1/4 cup of chopped fresh cilantro.
- Serve hot over 2 cups of cooked basmati rice.
Nutrition Information (Approximate per serving)
Sodium
69 g
Sugar
13g
Fat
4g
Carbs
2g
