BASIL LEMONGRASS CURRY RECIPE BY TASTY
Here's what you need: lemongrass, fresh basil, shallots, ginger, garlic, brown sugar, turmeric, ground coriander, cumin, salt, pepper, red pepper flakes, reduced-fat coconut milk, coconut oil, cooked rice, shrimp, bell pepper, green onion, broccoli
Provided by Emily Sajkoski
Yield 4 servings
Number Of Ingredients 19
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!
Nutrition Facts : Calories 864 calories, Carbohydrate 76 grams, Fat 48 grams, Fiber 1 gram, Protein 33 grams, Sugar 3 grams
LEMONGRASS SEAFOOD CURRY
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
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.
SEAFOOD WITH LEMONGRASS
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 10m
Yield Four to six servings
Number Of Ingredients 12
Steps:
- Place the lemon juice, fish sauce, chili powder, sugar and chicken stock or fish broth in a saute pan and bring to a boil. Add the scallops and cook over high heat, stirring for about 3 minutes or until the scallops are opaque. The liquid should be considerably reduced.
- Add the lime leaf, lemongrass, shallot and scallion slices and cook for about a minute, stirring continuously. Put in the coriander and toss the mixture briefly.
- Serve immediately on a bed of lettuce leaves.
Nutrition Facts : @context http, Calories 97, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 1 gram, Protein 15 grams, SaturatedFat 0 grams, Sodium 931 milligrams, Sugar 2 grams, TransFat 0 grams
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