Lemongrass Seafood Curry Recipes

LEMONGRASS SEAFOOD CURRY

Steps:

• 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.

BASIL LEMONGRASS CURRY RECIPE BY TASTY

Steps:

• Add chopped lemongrass, basil, 1 shallot, garlic, ginger, ground coriander, cumin, turmeric, salt, pepper, red pepper flakes, and brown sugar to a food processor. Blend until a paste forms. (If difficult to combine, add 1 tbsp water to the mix and blend again).
• Dice the remaining shallots and set aside.
• Over medium heat, melt coconut oil in a large pan (big enough to hold 2 cans of coconut milk). Once the oil is hot and melted, add the basil lemongrass curry paste in. Let the curry paste bloom for 1 minute. Then add in the remaining chopped shallots and sauté until softened (2 minutes, approximately).
• Pour in both cans of coconut milk and stir until combined. Cover and let curry reduce over medium heat for 20 minutes. Stir every so often. Season with salt and pepper.
• While the curry simmers, prepare the meat and vegetables you will be using as desired.
• Once the coconut curry has reduced and become thicker, begin assembling your dish. Pour the curry over a bed of rice, and top with any proteins and vegetables.
• Serve and enjoy!