Welcome!
You're one step away from building your shopping list. Log in to get started
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:
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
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 (6g dietary fiber, 2g sugar), 37g protein.
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.
See our Terms of Service.
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