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.
LEMONGRASS SEAFOOD STEW
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 16
Steps:
- In a medium stockpot, heat oil over medium heat. Add onion and garlic, and cook, stirring, until translucent but not brown, about 2 minutes. Stir in tomatoes, fish sauce, lemongrass, and serrano pepper, and cook for 2 minutes.
- Add stock and water. Bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes.
- Add shrimp, fish, mussels, and the cilantro. Cover, and cook just until fish is opaque and mussels open, 2 to 3 minutes. Ladle over rice, and garnish with diced cucumber and a wedge of lime.
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
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
CHICKEN CURRY WITH POTATOES AND LEMONGRASS
Lemongrass provides a unique flavor and fragrance to the chicken and potatoes in this curry dish. Serve over jasmine rice.
Provided by Brittney Tun
Categories World Cuisine Recipes Asian Indian
Time 1h40m
Yield 3
Number Of Ingredients 15
Steps:
- Combine fish sauce, garam masala, paprika, and turmeric in a bowl. Rub mixture deeply into chicken and let marinate at room temperature for 20 minutes.
- Combine onions, habanero pepper, ginger root, and garlic in a blender and process until smooth.
- Heat oil in a saucepan over medium heat. Add onion mixture, lemongrass, and shrimp paste. Stir and fry for about 8 minutes.
- Pour chicken and marinade into the saucepan. Stir and fry until seared on all sides, about 10 minutes. Add potatoes and salt and stir for about 3 minutes. Add broth, making sure chicken and potatoes are covered; add more liquid if necessary. Bring to a boil and cook, covered, for 20 minutes. Remove lid and cook 10 minutes more.
Nutrition Facts : Calories 618.4 calories, Carbohydrate 48.8 g, Cholesterol 116.1 mg, Fat 29.2 g, Fiber 7.3 g, Protein 40.6 g, SaturatedFat 5.6 g, Sodium 1524.5 mg, Sugar 5.4 g
BASIC LEMON GRASS CURRY SAUCE
From an Asian website featuring Laotian, Cambodian and Thai recipes and cookbooks. It is a Cambodian recipe. Cook time does not apply to step 3, as your choice of vegetables or meat will dictate how long it will cook.
Provided by Studentchef
Categories Sauces
Time 45m
Yield 1 quart
Number Of Ingredients 9
Steps:
- Puree together the lemon grass, garlic, galangal, turmeric, Jalape and shallots.
- Bring the coconut milk to a boil and add the pureed ingredients, lime leaves, and salt and boil gently, stirring constantly, for about 5 minutes. Reduce the heat to low and simmer, stirring often, for about 30 minutes, or until lime leaves are tender and the sauce is creamy. Remove the leaves before serving.
- To prepare one portion, pour 1/2 cup of this curry sauce into a shallow vessel or a wok. Add 1/2 cup of meat or vegetables, bring to a medium boil and cook to desired degree.
Nutrition Facts : Calories 3796.9, Fat 169.5, SaturatedFat 160.4, Sodium 540, Carbohydrate 574.1, Fiber 3.2, Sugar 534.3, Protein 15.2
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LEMONGRASS CURRY WITH SHRIMP RECIPE | BON APPéTIT
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4.5/5 (18)Estimated Reading Time 3 minsServings 4
- Process shallot, garlic, lemongrass, ginger, jalapeño, coriander, cumin, ½ cup cilantro, and 1 Tbsp. oil in a food processor in long pulses until a smooth paste forms.
- Heat remaining 1 Tbsp. oil in a medium saucepan over medium-high. Cook paste, stirring constantly, until very fragrant and starting to brown on bottom of pan, about 5 minutes. Mix in miso and sugar, then whisk in coconut milk and ½ cup water. Bring to a simmer; season with salt and pepper. Reduce heat and simmer curry, stirring occasionally, until individual flavors mellow and come together to taste like more than the sum of their parts, 20–25 minutes. Taste curry and season with more salt and pepper if needed.
- Add shrimp to curry and simmer just until cooked through, about 3 minutes. Remove pan from heat and stir lime juice into curry.
- Divide rice among bowls, spoon curry over, and top with some cilantro. Serve with lime wedges for squeezing over.
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