Lemongrassseafoodcurry Recipes

BASIC LEMON GRASS CURRY SAUCE

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.

LEMONGRASS SEAFOOD CURRY

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 SHANDY

Steps:

• Place the lemongrass in a fine strainer and rinse well. In a saucepan with 1 cup water, simmer the lemongrass, ginger, zest and sugar and reduce by three-quarters to a syrup. Chill overnight, then strain the next day.
• When you are ready for the cocktail, pour a nice light lager into a glass with 1 1/2 tablespoons of the syrup and juice from 1 wedge of lemon.

FRESH LEMONGRASS SYRUP

Steps:

• Place the lemongrass, water, and sugar in a saucepan and bring to a boil. Reduce heat, and simmer, partially covered, for 15 minutes. Strain the mixture and cool. Cover and refrigerate for up to a week.
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BASIL LEMONGRASS CURRY RECIPE BY TASTY

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!

SEAFOOD WITH LEMONGRASS

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.