Directions
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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 tablespoon) in a sauce pan over medium heat. Once hot, add Garlic (2 clove), Fresh Ginger (1 inch), Scallion (1), and Lemongrass. Cook 1-2 minutes until fragrant.
Step 3
Add Carrot (2) and Red Bell Pepper (1) and cook 2 minutes.
Step 4
Add Red Curry Paste (2 tablespoon), 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 (0.5 pound) 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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