Lemongrass Seafood Curry

Lemongrass Seafood Curry

Serves 4

You can vary the heat in this quick, colorful, spicy dish by altering how much green curry paste you use. The lemongrass adds an enticing brightness to the flavor.

  • 1/4 cup coconut milk
  • 1 tablespoon green curry paste
  • 3 tablespoons canola oil
  • 1/2 pound peeled and deveined shrimp
  • 1/2 pound scallops
  • 1 (1/2-pound) grouper fillet, cut into 1-inch cubes
  • 1/2 red bell pepper, cored, seeded, and thinly sliced
  • 1/2 green bell pepper, cored, seeded, and thinly sliced
  • 1/2 cup basil leaves
  • 2 tablespoons fish sauce
  • 1 stalk lemongrass, cut into 1-inch pieces
  • 2 cups steamed jasmine rice
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Mix together the coconut milk and green curry paste and set aside. Heat oil in a large skillet over medium high heat. Add shrimp, scallops and grouper and cook, turning occasionally, for several minutes. Add bell peppers and cook, tossing often, for 30 seconds. Add reserved coconut milk mixture, basil, fish sauce, and lemongrass, cover, and simmer for 3 to 4 minutes more. Remove and discard lemongrass, then serve curry over rice.

Nutritional Info: 
Per Serving:420 calories (140 from fat), 16g total fat, 3.5g saturated fat, 125mg cholesterol, 970mg sodium, 31g carbohydrate (6g dietary fiber, 2g sugar), 37g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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