Lemongrass Galangal Prawn with Coconut Basil Curry is a delightful Thai dish that brings together aromatic herbs and fresh seafood in a creamy coconut base. Originating from the rich culinary traditions of Thailand, this curry is a perfect balance of spicy, tangy, and savory flavors. The lemongrass and galangal impart a unique freshness, while the coconut milk offers a rich and velvety texture. Prawns add a succulent touch, making it a favorite among seafood lovers. The addition of fresh basil leaves enhances the aroma and flavor, creating a truly satisfying meal. Loved for its vibrant taste and ease of preparation, this dish is perfect for both special occasions and everyday meals.
Lemongrass Galangal Prawn Curry
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Prawn – 500 Grams
- Coconut Milk – 400 Ml
- Lemongrass – 2 Piece
- Galangal – 30 Grams
- Basil – 1 Cup
- Red Chili – 3 Piece
- Garlic – 4 Cloves
- Fish Sauce – 3 Tbsp
- Onion – 1 Piece
- Sugar – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
25 Grams
Total Fat
15 Grams
Saturated Fat
150 Mg
Cholesterol
800 Mg
Sodium
25 Grams
Protein
10 Grams
Carbohydrates
2 Grams
Dietary Fiber
Directions
Step 1
Peel and devein the prawns, then set them aside. Slice the lemongrass and galangal thinly.
Step 2
In a pan, heat a tablespoon of oil over medium heat. Add sliced onion, garlic, lemongrass, and galangal, sautéing until fragrant.
Step 3
Pour in the coconut milk and bring to a gentle simmer. Stir in the fish sauce and sugar, adjusting to taste.
Step 4
Add the prawns and cook for 5-7 minutes until they turn pink and opaque.
Step 5
Ensure the prawns are evenly coated with the curry sauce.
Step 6
Stir in the sliced red chili and fresh basil leaves, cooking for an additional 2 minutes.
Step 7
Serve hot with steamed jasmine rice, garnished with additional basil if desired.
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