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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.
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.

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.
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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.