Lemongrass Green Curry Shrimp

Aromatic green curry broth with shrimp and peppers

Prep Time 15

Cook Time 30

Total Time 45

Course Lunch, Main Course

Servings 4 servings

1 large shallot sliced
5 garlic cloves minced
2 inch piece fresh ginger peeled and minced
2 lemongrass stalks tough ends removed and the tender bulb end very thinly sliced and minced, plus save the long pieces whacked with the back of a knife to add flavor to the broth
1 jalapeno stemmed, seeded and sliced
1 tsp coriander
1/2 tsp cumin
1/2 cup chopped cilantro
2 tbsp oil
2 tsp brown sugar more to taste
1 can coconut milk
salt and pepper
1 lb peeled and deveined shrimp
2 tbsp fresh lime juice more to taste
2-4 tbsp green curry paste to taste
1 red bell pepper thinly sliced
cooked rice for serving

Heat the oil in a pan and add the garlic, ginger, chopped lemongrass, jalapeno, spices and green curry paste (start with smaller amount and add more later if you think it needs more... it is quite spicy and you want to be careful to make to your tastes). Cook, stirring, for a few minutes until fragrant.
Add sugar, coconut milk, and 1 cup of water. Also add the lemongrass stalks that you have bruised with the back of your knife. Bring to a boil and simmer for 30 minutes, tasting and adjusting the salt and pepper and amount of curry paste. Remove the lemongrass and add the shrimp and cook until just about done, then add the sliced red pepper and cook 1 minute more. Add the lime juice and further adjust the sugar, salt, and acid until it tastes very well seasoned.
Serve over hot white rice with the chopped cilantro on top.

Keyword Asian, Lunch, Main Dish, Seafood