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Basil Lemongrass Curry

Community Member

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Basil Lemongrass Curry

Ingredients

for 4 servings

  • 4 stalks lemongrass
  • ½ cup fresh basil (120 g)
  • 2 ½ shallots, divided
  • 1 ginger, roughly chopped - 1 inches (2.54 cm)
  • 3 cloves garlic
  • 2 teaspoons brown sugar
  • ½ teaspoon turmeric
  • ½ teaspoon ground coriander
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon red pepper flakes
  • 2 cans reduced-fat coconut milk
  • 1 tablespoon coconut oil
  • 4 cups cooked rice (800 g)
  • 1 lb shrimp (455 g), optional, shrimp, chicken

Any Vegetable toppings:

  • bell pepper
  • green onion
  • broccoli

Nutrition Info

    Calories 864
    Fat 48g
    Carbs 76g
    Fiber 1g
    Sugar 3g
    Protein 33g

Estimated values based on one serving size.

Preparation

  1. Add chopped lemongrass, basil, 1 shallot, garlic, ginger, ground coriander, cumin, turmeric, salt, pepper, red pepper flakes, and brown sugar to a food processor. Blend until a paste forms. (If difficult to combine, add 1 tbsp water to the mix and blend again).
  2. Dice the remaining shallots and set aside.
  3. Over medium heat, melt coconut oil in a large pan (big enough to hold 2 cans of coconut milk). Once the oil is hot and melted, add the basil lemongrass curry paste in. Let the curry paste bloom for 1 minute. Then add in the remaining chopped shallots and sauté until softened (2 minutes, approximately).
  4. Pour in both cans of coconut milk and stir until combined. Cover and let curry reduce over medium heat for 20 minutes. Stir every so often. Season with salt and pepper.
  5. While the curry simmers, prepare the meat and vegetables you will be using as desired.
  6. Once the coconut curry has reduced and become thicker, begin assembling your dish. Pour the curry over a bed of rice, and top with any proteins and vegetables.
  7. Serve and enjoy!

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