Lemongrass Curry with Shrimp
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This green curry recipe has great flavor complexity for how quick it is to make. It’s a good all-purpose weeknight sauce for just about any protein you’d like. Poach cubes of tofu or chicken or pieces of flaky white fish, like halibut, in place of the shrimp, or mix in stir-fried strips of beef or pork just before serving. This recipe is from Cassia in Santa Monica, CA.
- 1 large shallot, coarsely chopped
- 2 lemongrass stalks, bulb and pale green parts very thinly sliced
- 1 1-inch piece ginger, peeled, chopped
- 1 jalapeño, seeds removed, coarsely chopped
- 1 teaspoon ground coriander
- ½ cup cilantro leaves with tender stems, plus more for serving
- 2 tablespoons vegetable oil, divided
- 2 teaspoons demerara or light brown sugar
- 1 13.5-ounce can unsweetened coconut milk
- Kosher salt, freshly ground pepper
- 1 pound large shrimp, peeled, deveined
- 2 tablespoons fresh lime juice
- Cooked rice and lime wedges (for serving)
Process shallot, garlic, lemongrass, ginger, jalapeño, coriander, cumin, ½ cup cilantro, and 1 Tbsp. oil in a food processor in long pulses until a smooth paste forms.
Heat remaining 1 Tbsp. oil in a medium saucepan over medium-high. Cook paste, stirring constantly, until very fragrant and starting to brown on bottom of pan, about 5 minutes. Mix in miso and sugar, then whisk in coconut milk and ½ cup water. Bring to a simmer; season with salt and pepper. Reduce heat and simmer curry, stirring occasionally, until individual flavors mellow and come together to taste like more than the sum of their parts, 20–25 minutes. Taste curry and season with more salt and pepper if needed.
Add shrimp to curry and simmer just until cooked through, about 3 minutes. Remove pan from heat and stir lime juice into curry.
Divide rice among bowls, spoon curry over, and top with some cilantro. Serve with lime wedges for squeezing over.
Do Ahead: Curry (without shrimp) can be made 1 day ahead. Let cool; cover and chill. Reheat before adding shrimp.
- 1 pound jumbo shell-on shrimp, preferably with heads
- 2 teaspoons grated fresh lemongrass, from about 2 to 3 stalks (white and light green parts only)
- 4 medium cloves garlic, minced (about 1 tablespoon)
- 2 teaspoons Asian fish sauce
- 1 teaspoon grated fresh peeled ginger
- 1 tablespoon minced shallot (about 1 small shallot)
- 2 teaspoons canola or vegetable oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon red chili flakes
Wash shrimp under cold running water, then dry well with paper towels.
In a mixing bowl, stir together lemongrass, garlic, fish sauce, ginger, shallot, oil, salt, and chili flakes.
Add shrimp and toss to coat. Refrigerate for at least 1 hour and up to 8 hours.
When you are ready to cook, set up your grill. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate.
Place shrimp on the grill in a single layer and cook over direct heat. Cook, turning, until shrimp are just cooked through, about 4 minutes. Serve.
To begin making the Vietnamese Lemongrass Shrimp Skewers Recipe, you will have to clean the prawns and de-vien them. Wash it thoroughly again.
Add them into a mixer and give it a blitz to make it a paste but it still has to remain quite chunky.
Heat a skillet with Nutralite Garlic & Oregano Spread, add chopped garlic and saute till softens, add in chopped onions and sprinkle salt and saute till they turn golden brown and is caramelised.
Add chopped red capsicum, and saute till they turn soft. Once done add the sautéed vegetables into the ground shrimp mixture.
Add chopped coriander leaves, fish sauce, soy sauce, salt to taste, rice flour and give it a mix. Divide the mixture into 6 portions.
In order to skewer them on the lemon grass. Take a lemongrass stick and take one portion of the shrimp mixture and shape it as a lollipop at one end. Do the same for the rest.
Heat skillet with on medium heat, drizzle oil and place the skewers and roast the Lemongrass Shrimp Skewers evenly till it is golden brown. The shrimp will take about 10 minutes to cook well. Once done, serve hot.
Serve the Vietnamese Lemongrass Shrimp Skewers Recipe along with Vietnamese Rice Noodle Salad and Chicken Bánh Mì Recipe for your weekend party.
How to Make a Balinese-Inspired Curry Paste (and Use It in 4 Dishes)
On this week&rsquos episode of Chefs at Home, chef Christina Nguyen makes a seven-ingredient curry paste that can be used in recipes for southern Thai-inspired curry, lemongrass beef skewers, and more.
Following a spicy tequila cocktail demo from Ivy Mix in last week’s episode of Chefs at Home, this week, we’re joined by Christina Nguyen, chef and co-owner of Hai Hai and Hola Arepa in Minneapolis, Minnesota. She shows viewers how to make a seven-ingredient curry paste that she then uses in four dishes𠅊 Southern Thai-inspired curry, her mom’s marinated beef skewers, Balinese-inspired saut cauliflower and green beans, and finally, turmeric dill fish from Hanoi with rice noodles. Along the way, she provides tons of helpful tips, such as freezing flank steak so it’s easier to cut. Read on for her step-by-step method and follow along with the video above.
First Up&mdashThe Curry Paste
Nguyen says this paste was inspired by a trip to Bali. You’ll need lemongrass, fresh ginger, shallots, galangal, fresh turmeric (handle with gloves, so you don’t stain your hands), Makrut lime leaves, and garlic cloves—if you want, you can add in Thai chile for some heat as well. After prepping the ingredients, she combines them in a mortar and pestle, placing the hardier ingredients in first. You can also use a blender or food processor to pulverize the ingredients, she notes. A little kosher salt and granulated sugar go in as well. She ends up finishing the paste with an immersion blender. After mixing in a little neutral oil (she uses grapeseed), you’re all set to use the paste.
Southern Thai-Inspired Curry
The first dish Nguyen makes with the paste is a Southern Thai-inspired curry, which she prepares with fish sauce, shrimp paste, coconut milk, palm sugar, chicken thighs, and “whatever veggies you have around”—in this case, she grabs red bell peppers, carrots, onions, and green beans.
After heating oil in a pan over medium-high heat, the shrimp paste goes in first, followed by the prepared curry paste, and then the onions, bell peppers, carrots, and green beans. Coconut milk goes in next, and then, you’ll want to turn up the heat so the mixture “really starts to simmer.” After that, Nguyen recommends adding in the ingredients you’ll want to fish out before eating—Thai chile peppers, whole lime leaves, and ginger slices. Place the chicken thighs in the mixture (Nguyen also adds lemongrass pieces at this point), and be sure to avoid seasoning too soon. Nguyen says that if you add the fish sauce too soon, for instance, the dish could turn out too salty. Instead, she adds it right before the dish is done, along with the palm sugar and some black pepper. Serve the finished dish with coconut jasmine rice, basil and lime leaves, and a sprinkle of roasted peanuts.
Lemongrass Beef Skewers with Ginger and Shallots
For the beef skewers, Nguyen mixes the curry paste with her mom’s marinating sauce, which includes oyster sauce, Shaoxing rice wine (you can substitute sherry wine, she says) and honey. She’s using flank steak for the recipe, which she recommends freezing for 15 to 30 minutes so it’s easier to cut. After thinly slicing it, you’ll want to marinate the pieces for a few hours, and then get them on skewers𠅍on’t forget to soak the wooden skewers before you cook, so they don’t catch on fire.
Place the skewers on a sheet pan lined with aluminum foil and a wire rack set inside, brush them with oil, and season with salt and pepper. Place them under the broiler on high and cook for four to five minutes per side. Grab some cilantro for garnish and serve.
Sautéed Balinese-Inspired Cauliflower with Green Beans
Next up is a vegan dish, saut Balinese-inspired cauliflower with green beans. After heating a pan with some water in it (plus a little bit of salt), Nguyen adds the cauliflower and green beans, placing a lid on top so they steam. Then, she drains off the water and adds some coconut oil, seasoning with salt and black pepper. Once the vegetables have started to brown, a few spoonfuls of the curry paste go into the pan, along with more coconut oil.
Next, the thinly sliced shallots and Thai chile go inter that, the pan goes under the broiler for four to five minutes. Nguyen plates the dish and finishes the skewers by garnishing with lime leaf, fried shallots, and some freshly squeezed lime juice. She drizzles on a bit of chili crisp as well.
Turmeric and Dill Fish and Noodles
Nguyen says this last dish is one of her favorites that they serve at the restaurant. She starts out by making nuoc cham from scratch, and then cuts Alaskan cod fillets into two-inch squares, coating them with a mixture of turmeric and salt. They go into a heated pan with grapeseed oil in it, and once they’re done, Nguyen plates them on top of rice noodles. More grapeseed oil goes into the pan, and she adds in a spoonful of the curry paste, along with the scallions and dill, cooking until they’re “not totally wilted,” but cooked. The cooked herbs go on top of the fish, and then, you finish the dish off with more fresh herbs—Nguyen uses mint, cilantro, rau ram (also called Vietnamese coriander, she says), t tô, and dill𠅊s well as roasted peanuts and some Thai chile too, if you𠆝 like. Finish it off with a drizzle of nuoc cham and you’re ready to go.
Come back Monday, December 7 for next week’s episode of Chefs at Home featuring chef Yoshi Okai.
Looking for more Thai inspired recipes?
One of my all-time most popular recipes is this Thai Salad with Carrot and Cucumber Noodles. It’s studded with cilantro, chickpeas, and the most amazing sweet and sour dressing!
Because I’m clearly obsessed with Thai salads, I also make a mean Thai Chopped Salad with lemongrass ginger shrimp.
On the soup front, I whipped up the most amazing Red Lentil Curry Soup featuring a spicy kick from Thai red curry paste and chili garlic sauce.
I’ve also been working hard at perfecting my Drunken Noodles recipe and *cannot* wait to share it on here very soon – stay tuned!
Like This? You'll Love These:
A Thai-Inspired Shrimp Dish Brimming with Coconut Flavor
It always feels like a real treat when a meal brimming with loads of complex flavor comes together in 20 minutes or less. Quick, delicious, and easy? I'm in!
Take this coconut curry shrimp recipe, for instance.
Since I first prepared it a couple of months back, it has become a favorite in our household because it tastes like a dish we'd order at a favorite Thai restaurant, coming together with a small handful of aromatic ingredients in right around 15 minutes.
It's the perfect pick when my hubby and I are craving a slightly spicy, saucy and comforting weeknight meal brimming with bold flavors such as lemongrass, ginger, red curry paste and yellow curry powder, all simmered together in coconut milk.
Finished with a little squeeze of lime, some fresh cilantro leaves and a few slices of red chilis for added kick and color, this easy coconut curry shrimp recipe is definitely on the menu at our house when a meal with mouthwatering Thai flavors sounds enticing!
How to Make Coconut Curry Shrimp
When a recipe calls for innately aromatic and flavorful ingredients, the good news is that you really only need a small handful of them to create a dish packed with flavor.
Because coconut is the dominant flavor in this recipe, I like to use coconut oil which nicely reinforces that flavor in this dish. The other benefit to coconut oil is that not only is healthy, but it has a very high smoke point which is ideal for high-heat cooking and sautéing.
What I appreciate about this coconut curry shrimp recipe is that those delicious layers of flavor are very quickly created in a hot skillet. They don't require a long cook time at all since the aromatics used are sauteed to fragrant perfection in just a few minutes before the creamy coconut milk is added and allowed to simmer.
And to give the shrimp a bit more kick, I actually like to season it with a touch of red curry paste and yellow curry powder, and then sear it in the hot skillet first to create a little bit of extra flavor and char before they're folded into the finished coconut sauce at the end.
Served over hot, fluffy, and fragrant jasmine rice, this coconut curry shrimp is utterly irresistible, and a total treat for us!
Here's a glance my coconut curry shrimp recipe: (or just jump to the full recipe. )
We thought this was delicious and very easy. I did not put in the full amount of chicken broth, the mixture was just too flavorful to be diluting it that much. I added a squeeze of lime juice at the end. It was very flavorful.
Great curry shimp noodle recipe. I used a Thai green curry paste from www.rawspicebar.com instead of a DIY paste which made it very flavorful. They blend the paste right before shipping so it is truly the freshest Thai paste.
This was disappointing, I eat a lot of curried noodles, but have never made them before, so I'm not sure what's missing. The noodles themselves were just ok, and the curry could have been a little sweeter and creamier. I won't make it again-will search for something better,
It was okay. Will definitely serve with rice next time, as the sauce is less brothy and more thick. Didn't have cilantro or tumeric, but was able to use fresh lemongrass, which added a dimension of flavor, however, we all agreed that there was something missing (perhaps just the missing ingredients). Good basic green curry recipe to fall back on, though, and with shrimp is delicious.
First time making it, I followed the recipe (except for adding fresh green pepper and canned bamboo shoots--critical elements to the green curries I have had in restaurants). It was just okay. I will make this dish again, but will double the amount of curry paste, reduce the amount of chicken broth, and add in some thai red chiles to add some spice/complexity. I also think this may be better with steamed jasmine rice than the noodles.
Excellent!! I would recommend skipping the added salt, it's unnecessary with the green curry paste and the fish sauce. I sauteed purple onions and mushrooms in a tablespoon of olive oil first, then followed the recipe but did not add the 1/4 cup oil to the pan - it turned out perfectly. I think next time I will add some carrots and broccoli to the saute. Will make again.
delicious! I was looking for a rice noodle dish for my annual detox (no gluten, dairy, sugar, etc) and this was a winner. Lots of garlic and ginger, and fresh grated turmeric. Used 1/2 can of coconut milk. Didn't use lemongrass. I made it vegetarian so added broccoli and thinly sliced carrots instead of fish. Yum.
Salty! I worked hard to overcome that, adding sriracha, a bit more sugar, & lime juice. Good quality green curry paste is essential the lemon grass is not. Second time I made it, I added the same extra things,to taste, but used a broth I made out of the shrimp shells instead of chicken broth, plus very little salt. Much better!
My wife and I thought that this recipe was quite good. The flavors melded well. I think the key is to use a VERY GOOD quality curry paste and fresh ingredients. Make sure that you adjust to taste. We added a little more curry paste and some Sriracha after is had reduced. We also added some baby bok choy. This is really a pretty simple recipe since most of the ingredients are done in a food processor. Prep should take 10-15 minutes. Cooking time is about 45 mins.
I chose to not use lemongrass fearing it would overpower all the other flavors. But I loved this recipe, I'm on a curry kick right now and this satisfied my need. I also added some sprouts to it for alittle added crunch because I love having cool crunch with my curries.
I'm so disappointed. I was really hungry for some Thai but this is a very bland rendition of the real thing.
I'm surprised by some of the bad reviews here. This is one of our favorite recipes in Epicurious. I don't have access to fresh lemongrass here, but I throw in a little from a jar (gasp, I know). I also don't tend to throw in the whole can of coconut milk. to rich for me. I think the key is to really make sure the broth reduces. I also make the noodles according to the package (I don't boil them). Mine comes out quite spicy but it probably depends on what curry paste your using. IMHO, it tastes very authentic. Making it tonight!
such a lot of ingredients and such a boring flavor. Ok, we did not have the lemongrass to overpower everything but without it the recipe was definitely not a keeper. I made better curries with just the curry paste alone.
I followed the recipe exactly and after I reduced the curry mixture to where it was to the point that I could begin seasoning it, I tasted it and it was horrid! Talking with an Asian co-worker this afternoon, we both agreed that a 12" stalk of lemongrass was entirely too much. It has an intense flavor so maybe cut it by 75% or leave it out next time. Plan on an hour of prep as well.
I used red curry paste instead of green and some shrimp broth I had made instead of chicken broth.It needs a lot of fish sauce, but it came out well. I used thin rice noodles, and I think next time Iɽ use thicker noodles such as pho noodles so that the noodles could stand up to the sauce better. Still tasty though. Frying the curry paste for enough time before adding the coconut milk and broth is key! That caramelization is where a lot of the flavor comes from.
This is pretty tasty. I used more of the green curry paste than called for, AND still needed some red pepper to add heat, so if you're a fan of spicier food, make sure you adjust. I've never seen a recipe that calls for cooking rice noodles - but that might just be me. I thought they normally just sat in a pot of hot water. I used fettucine instead. Great family meal.
This is excellent - will make it again.
good recipe, might add some jalapeno for heat next time
Rave reviews at my house. We love Thai and Vietnamese cuisine. It really is authentic. In fact, perfect, with less oil & longer simmer. I cooked the puree until it turned a little golden. Garnished with fresh cilantro. Taste of Thai yellow curry paste is fabulous with this (the tumeric is already in there). Their packet means you don't have to buy a whole bottle of curry paste. Of course, it is spicy--it IS a Thai curry. Put hot sauce on the table for the fire-eaters.
Delicious! Great with chicken, too. Skipped the fish sauce,cut back on the oil. Needed a little more time than recipe says to reduce to proper texture.
This was OK. My husband loved it, but I thought it was a little bland and that the sauce had a weird texture - too mushy for my taste.
Disgusting. Very disappointing considering the time I spent making the curry paste and deveining the prawns. Would never make again.
I added several veggies (asparagus, bean sprouts, yellow pepper) and crushed red pepper, and omitted the chicken broth, based on other reviews. My husband and I both loved it. A bit less salt next time, but I'll lmake it again for sure.
We were missing the fresh lemongrass and turmeric, but figured with all the other ingredients, weɽ enjoy anyway, which we did (don't substitute anything for the turmeric). we love asian cooking but this was first experience with green curry paste. we used 2T and found it very spicy, so unsure why other reviews say bland. I did NOT like the smell of the paste and was very nervous but when diluted w/ the coconut milk etc, it all turned out great. I took others' recommendations and only used 1/4-1/2c of broth--this is very important, it must have been a typo b/c i can't imagine it working. we made a batch of rice noodle and regular asian noodle and both worked well.
YUM! I just made this for a quick birthday dinner for my husband before he dashed off to a meeting - it was a hit! I was making it in a hurry, so didn't even notice the oil and chicken broth - so didn't use any. It was perfect, and my 9 and 12 yr old kids loved it too, though a little spicy for them. I added a chicken breast, cut up and sauteed, as I didn't think I had enough shrimp in the freezer - also some cucumbers julienned, which added nice texture. I highly recommend this recipe!
Thai Coconut Soup with Shrimp (Tom Kha Goong)
Thai Coconut Soup with Shrimp ( Tom Kha Soup) -Making Thai soup at home is actually really easy! All the classic flavors that make Thai soup so delicious like coconut milk, lemongrass and ginger in an easy to make (and quick) recipe. You should be able to find all the ingredients at your local grocery store. Perfect for cold fall and winter nights.
It’s that time of year, so much to do! Holiday parties, shopping, travel, not to mention all the normal things you do in a day. Here’s a quick recipe to get dinner (or lunch) on the table in about 30 min.
I LOVE Thai food! and especially Thai soup! and up until a few months ago there was a really good Thai restaurant in my neighborhood. I say up until a few months ago because the building that housed the restaurant was torn down (and the restaurant moved across town) to build a new multi -level residential/commercial building . Boo hoo! It was a sad day for me…they just might have known me by name at the restaurant and what I liked to order . Spicy coconut soup aka Tom Kah soup was one items I frequently ordered.
If you haven’t had Tom Kah soup before…it’s a very warming, aromatic soup that includes coconut milk, lemongrass, ginger, red curry paste and lime, It can be made vegetarian or with chicken (Tom Kah Gai) or Shrimp (Tom Kah Goong). I’ve been playing around with this recipe to try to replicate the Tom Kah Soup I used to get at the restaurant and I think I finally NAILED IT!!
Is it wrong that I’ve been slurping this soup and simultaneously muttering ….ummm! ummm! ummm!? Nah, it’s just that good! And bonus…it can be made easily in one pot in about 30 mins.
I’m bringing back “One Pot Wednesday’s”. I started earlier this year bringing you recipes on Wednesdays that can be prepared in one pot/pan etc. Making mid-week meals super simple. Somehow I got away from them, but I’m bringing them back (starting today) so look for new one pot ideas every Wednesday.
Ingredients of Spicy Lemongrass Shrimp
- 350 gm shrimps
- 2 pinch salt
- 1 red onion
- 2 stalk lemon grass
- 1 pinch black pepper
- 2 tablespoon vegetable oil
- 1 handful coriander leaves
- 1/2 small garlic
- 2 red chilli
- 1/2 small ginger
How to make Spicy Lemongrass Shrimp
Step 1 Clean the prawns and chop the herbs
To prepare this recipe, first take the shrimp and peel and de-vein it and keep aside. Then take red onion and dice them, and finely chop garlic, ginger, coriander leaves, red chili and lemongrass. Keep aside to use later.
Step 2 Saute the herbs and spices for 3-5 minutes
Now, take a large saute pan and warm it on low flame, then, add oil to coat the whole bottom. When the pan is warm enough, add the red onions and cook till they turn soft. Then, add the ginger, garlic, red chili and lemongrass and cook for another 3-4 minutes.
Step 3 Cook shrimps until pink and enjoy hot
When the spices are cooked, turn the flame to medium and put the shrimp in the pan, tossing and stirring it for a minute. Add the salt and black pepper and cook until the shrimp turns pink and has cooked thoroughly. Transfer the shrimps to a plate and squeeze lemon over it. Garnish with coriander leaves and serve hot.