Lemongrass Seafood Curry

Ingredients

• 1 tablespoon peanut oil
• 2 cloves garlic, thinly sliced
• 1 stalk lemongrass, peeled and cut into 1 inch pieces
• 1 red bell pepper, sliced into strips

• 1 (8 ounce) can bamboo shoots, drained
• 2-4 tablespoons red curry paste
• 2-3 tablespoons fish sauce
• 1 1/2 lbs fresh shrimp or scallops or fish fillets

• 1 (14 ounce) can thai kitchen light coconut milk
• 1/2 cup fresh basil leaf, shredded
• 1/2 cup fresh cilantro, chopped
• basmati rice, for serving

Directions

1. 1

   Heat peanut oil in a large sauté pan over medium heat.

2. 2

   Add garlic and lemongrass pieces until fragrant and golden.

3. 3

   Add red bell pepper strips and sauté for about 30 seconds – 1 minute, just until slightly tender.

4. 4

   Add the can of bamboo shoots and 1-4 tbsp curry paste, (depending on how hot you like it), as well as the fish sauce.

5. 5

   Mix around in pan to coat everything evenly with paste.

6. 6

   Shake can of coconut milk well, open, and slowly add it to the pan.

7. 7

   Bring liquid to a simmer for about 4-5 minutes, to let the lemongrass release its flavor.

8. 8

   Next, add 1-½ lbs of the seafood of your choice.

9. 9

   Cover and simmer for about 5 minutes or until seafood is cooked through.

10. 10

    If you can, try and remove the lemongrass pieces before serving, they are a bit woody.

11. 11

    Before serving, toss with shredded basil and chopped cilantro.

12. 12

    Serve in bowls over basmati rice.