Lemongrass Turmeric Shrimp with Thai Basil and Coconut Curry is a vibrant and aromatic dish rooted in Thai cuisine. This dish features succulent shrimp bathed in a rich, golden curry sauce that blends the earthy warmth of turmeric with the citrusy zing of lemongrass. Coconut milk adds a creamy texture, while Thai basil imparts a sweet, anise-like fragrance, balancing the spice. Popular for its complex yet harmonious flavors, this curry is a favorite among those who cherish the depth of Thai culinary traditions. It’s a perfect choice for those seeking a comforting yet exotic meal, showcasing the bold spices and fresh herbs that Thai cuisine is celebrated for.
Lemongrass Turmeric Shrimp with Thai Basil and Coconut Curry
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Shrimp – 500 Grams
- Coconut Milk – 400 Ml
- Lemongrass – 2 Piece
- Turmeric – 1 Tsp
- Thai Basil – 1 Cup
- Garlic – 4 Piece
- Ginger – 1 Tbsp
- Onion – 1 Piece
- Fish Sauce – 2 Tbsp
- Coconut oil – 2 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
22 Grams
Total Fat
15 Grams
Saturated Fat
150 Mg
Cholesterol
800 Mg
Sodium
10 Grams
Total Carbohydrate
2 Grams
Dietary Fiber
28 Grams
Protein
Directions
Step 1
Peel and devein the shrimp, then set them aside. Chop the lemongrass into small pieces.
Step 2
In a pan, heat coconut oil over medium heat. Add chopped onion, garlic, and ginger, sautéing until fragrant.
Step 3
Add the lemongrass and turmeric to the pan, stirring for a minute to release their flavors.
Step 4
Pour in the coconut milk and bring to a simmer. Add the fish sauce and let it cook for 5 minutes.
Step 5
Add the shrimp to the curry, cooking until they turn pink and are cooked through, about 5-7 minutes.
Step 6
Stir in the Thai basil leaves until wilted. Serve hot with steamed rice.
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