Lemongrass Seafood Curry Recipe

Name: Lemongrass Seafood Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat peanut oil in a large saute pan over medium heat.
2
Add garlic and lemongrass pieces until fragrant and golden.
3
Add red bell pepper strips and saute for about 30 seconds - 1 minute, just until slightly tender.
4
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.
5
Mix around in pan to coat everything evenly with paste.
6
Shake can of coconut milk well, open, and slowly add it to the pan.
7
Bring liquid to a simmer for about 4-5 minutes, to let the lemongrass release its flavor.
8
Next, add 1-1/2 lbs of the seafood of your choice.
9
Cover and simmer for about 5 minutes or until seafood is cooked through.
10
If you can, try and remove the lemongrass pieces before serving, they are a bit woody.
11
Before serving, toss with shredded basil and chopped cilantro.
12
Serve in bowls over basmati rice.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Lemongrass Seafood Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemongrass Seafood Curry

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