Best Lemongrass Seafood Curry Recipes

LEMONGRASS SEAFOOD CURRY

Lemongrass Seafood Curry image

This dish is SO simple to make, and the flavors are really exotic! I buy a brand of curry paste at an Asian market near my home. The brand is called "Maesri" and it comes in small, 4 oz cans, which is about 4 tbsp. I recommend using anywhere from one QUARTER to one HALF that amount if you are not used to it spicy!!! The Maesri brand makes many different types of canned curry pastes. Some are marked simply "red", "green" and even "yellow". I've become quite fond of one of their red curry pastes called "prik khing"; prik meaning chile pepper and khing meaning garlic. This particular flavor has a bit more "heat" than the regular red curry paste

Provided by Kozmic Blues

Categories Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

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 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

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.

THE BEST THAI COCONUT SOUP

The Best Thai Coconut Soup image

Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.

Provided by Jessica

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 1h5m

Yield 8

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
½ pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
¼ cup chopped fresh cilantro

Steps:

Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g

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