Lemongrass Curry with Shrimp
Ingredients
- 1 large shallot
coarsely chopped
- 5 garlic cloves
smashed
- 2 lemongrass stalks
bulb and pale green parts very thinly sliced
- 1 1-inch piece ginger
peeled, chopped
- 1 jalapeño
seeds removed, coarsely chopped
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ cup cilantro leaves with tender stems
plus more for serving
- 2 tablespoons vegetable oil
divided
- 2 tablespoons white miso
- 2 teaspoons demerara or light brown sugar
- 1 13.5-ounce can unsweetened coconut milk
- Kosher salt
freshly ground pepper
- 1 pound large shrimp
peeled, deveined
- 2 tablespoons fresh lime juice
- Cooked rice and lime wedges
for serving
Directions
- 1
Process shallot, garlic, lemongrass, ginger, jalapeño, coriander, cumin, ½ cup cilantro, and 1 Tbsp. oil in a food processor in long pulses until a smooth paste forms.
- 2
Heat remaining 1 Tbsp. oil in a medium saucepan over medium-high. Cook paste, stirring constantly, until very fragrant and starting to brown on bottom of pan, about 5 minutes. Mix in miso and sugar, then whisk in coconut milk and ½ cup water. Bring to a simmer; season with salt and pepper. Reduce heat and simmer curry, stirring occasionally, until individual flavors mellow and come together to taste like more than the sum of their parts, 20–25 minutes. Taste curry and season with more salt and pepper if needed.
- 3
Add shrimp to curry and simmer just until cooked through, about 3 minutes. Remove pan from heat and stir lime juice into curry.
- 4
Divide rice among bowls, spoon curry over, and top with some cilantro. Serve with lime wedges for squeezing over.
- 5
Do Ahead: Curry (without shrimp) can be made 1 day ahead. Let cool; cover and chill. Reheat before adding shrimp.
Lemongrass Curry with Shrimp
Similar Recipes
Ratings & Reviews
Based on 19 ratings
Rating Breakdown
About this Recipe
Craving a vibrant, flavorful curry that doesn't take all evening? This Lemongrass Curry with Shrimp offers incredible depth of flavor for a quick weeknight meal, proving that complex tastes don't always require hours in the kitchen.
What sets this green curry apart is its harmonious blend of fresh aromatics—bright lemongrass, pungent garlic, spicy ginger, and sweet shallots—combined with savory white miso and rich, unsweetened coconut milk. It’s a truly versatile sauce that pairs wonderfully with succulent shrimp, but is also described as a good all-purpose option for just about any protein you'd like to use.
Prepare for an aromatic experience with a beautiful green hue, thanks to fresh cilantro and jalapeño. Each spoonful of this Lemongrass Curry delivers a complex balance of tangy lime, umami-rich miso, a hint of sweetness from demerara sugar, and the warm, earthy spices of coriander and cumin. The shrimp cooks up tender, swimming in a rich, velvety sauce that’s designed to coat every grain of fluffy rice.
While delicious with shrimp, feel free to make this green curry your own. You can easily swap in chicken, tofu, beef, or pork for the shrimp, transforming it into an all-purpose sauce. If you prefer less heat, consider using less jalapeño, or omit the seeds for a milder flavor. For an extra pop of freshness, stir in more cilantro leaves at the end.
Serve this aromatic curry warm over a bed of cooked rice, garnished generously with extra fresh cilantro and bright lime wedges, for a complete and satisfying meal that feels both comforting and exotic.