Lemongrass Coconut Shrimp Curry

Lemongrass Coconut Shrimp is a flavorful hit of spice and warm comfort.

This recipe is made with coconut milk, lemongrass and curry. It will quickly become a new family favorite.

Ingredients:

2 lbs. shrimp - 41/50 ct. (peeled - remove tails)

2 Tbsp. curry powder

16 oz. coconut milk (not lite)

2 Tbsp. low sodium tamari

2 stalks lemongrass - remove green stalks and pale ends and cut in half - smash

1 dried red chili pepper - slice in half and remove all seeds then chop

1 1/2 Tbsp. grated ginger

1 Tbsp. sugar

3 garlic cloves - minced

1 large onion - sliced or chopped

3 Tbsp. olive oil

Salt & black pepper

chopped parsley or basil for topping

Directions:

Clean and remove all shells and tails from the shrimp.

Heat olive oil in a skillet on medium heat. Add the onion and cook for 8 minutes allowing them to caramelize.

Add the garlic and cook for 2 minutes longer stirring a few times.

Add the salt and pepper, sugar, ginger and shrimp.

Cook on medium low heat turning the shrimp after 2 minutes - cooking for no more than 6 minutes total.

Add the chili, lemongrass, curry powder, tamari and coconut milk.

Stir well to incorporate.

Reduce the heat to a simmer, adding a touch more salt and pepper as may be desired. Cook for 2-3 minutes.

Remove the lemongrass before serving.

Plate as you wish with shrimp aside or on top of basamati rice. Finish with chopped fresh parsley or basil.

Optional - you may substitute chicken for the shrimp - allow more cooking time as needed.

ENJOY!