Cooking Instructions
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Step 1
To prepare the
Lemongrass (1 stalk)
, remove any outer discolored or loose layers. Smash the stalk with your knife 1-2 times. Set aside approx. 1" of the stalk and mince. Reserve the remaining stalk.
Step 2
Heat the
Canola Oil (1 Tbsp)
in a sauce pan over medium heat. Once hot, add
Garlic (2 cloves)
,
Fresh Ginger (1 in)
,
Scallions (1 bunch)
and Lemongrass. Cook 1-2 minutes until fragrant.
Step 3
Add
Carrots (2)
and
Red Bell Pepper (1)
and cook 2 minutes.
Step 4
Add
Red Curry Paste (2 Tbsp)
, stir to combine, and let it cook out for 1-2 minutes. Stir to make sure paste doesn't burn.
Step 5
Add
Light Coconut Milk (1 can)
and
Vegetable Stock (1/2 cup)
and stir to combine. Add remaining lemongrass stalk and bring to a simmer for 5 minutes.
Step 6
Add
Shrimp (8 oz)
and cook until the shrimp is firm and pink. Remove lemongrass and garnish with green parts of scallion and
Fresh Cilantro (to taste)
.
Step 7
Serve with
White Rice (to taste)
.
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