Lemongrass Seafood Curry

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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 fresh shrimp or 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

Recipe

• 1 heat peanut oil in a large sauté pan over medium heat.
• 2 add garlic and lemongrass pieces until fragrant and golden.
• 3 add red bell pepper strips and sauté 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 1-½ 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.