Lemongrass Seafood Curry

Lemongrass Seafood Curry

Rated:
Recipe Rating: 3.44587
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.
Ingredients: 
  • 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 red or green bell pepper, thinly sliced
  • 1/2 cup fresh basil leaves
  • 2 tablespoons fish sauce
  • 1 stalk lemongrass, cut into 1-inch pieces
  • 2 cups steamed jasmine rice
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Method: 
In a small bowl, mix together coconut milk and green curry paste and set aside. Heat oil in a large skillet over medium high heat. Add bell pepper and cook, tossing often, until softened, about 2 minutes. Add shrimp, scallops and grouper and cook, turning occasionally, until opaque and the shrimp is pink, about 2 minutes. 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 carbohydrates, (6 g 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.