This recipe is courtesy of my niece, Cynthia Hurlock. It's easy, spicy, yummy and pure comfort food.
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Ingredients - Serves 2 - 3.
1 large shallot, or 6 green onions, coarsely chopped 5 garlic cloves, minced 3 lemongrass stalks, bulb and pale green parts only - Bruise to release flavor. 1 (1-inch) piece ginger, peeled and grated. 2 Serrano chilis, coarsely chopped 1 tablespoon Madras Curry powder 1/2 cup cilantro leaves with tender stems, plus more for serving 2 tablespoons olive oil 2 cups fish stock (or chicken stock) 1 (13.5-ounce) can unsweetened coconut milk Kosher salt 1 pound large shrimp, peeled, deveined 2 tablespoons fresh lime juice Cooked rice or rice noodles and lime wedges (for serving) |
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Steps
- Sauté onions, garlic, ginger, and chili in the oil until soft.
- Add stock, lemongrass, and curry powder, bring to boil. Turn down heat to simmer.
- Add coconut milk and cilantro and season with salt (to your taste). Simmer for 10 minutes.
- Add shrimp. Turn up heat to medium until shrimp have turned pink and cooked through.
- Remove lemongrass stalks and discard.
- Serve over cooked rice noodles or cooked rice. Garnish with remaining cilantro.
