Lemongrass Seafood Curry

Serves 4
Time 20 min

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.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free
Sugar ConsciousSugar Conscious

Ingredients

    1/4 cupcoconut milk
    1 tablespoongreen curry paste
    3 tablespoonscanola oil
    1/2 poundpeeled and deveined shrimp
    1/2 poundscallops
    1(1/2-pound) grouper fillet, cut into 1-inch cubes
    1red or green bell pepper, thinly sliced
    1/2 cupfresh basil leaves
    2 tablespoonsfish sauce
    1stalk lemongrass, cut into 1-inch pieces
    2 cupssteamed 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

Serving Size

Calories

420

Total Fat

16g

Saturated Fat

3.5g

Cholesterol

125mg

Sodium

970mg

Total Carbohydrate

31g

Dietary Fiber

6g

Total Sugars

2g

Protein

37g

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.