This Thai-inspired shrimp stew is a delightful blend of spices and creamy coconut milk. I love how the lemongrass adds a fresh and aromatic flavor to the dish, perfectly complementing the juicy shrimp. This stew is not only quick to make but also incredibly flavorful.
If you’re as fond of Thai dishes as I am, you’ll love this stew. It’s perfect for both weekdays and weekends. And trust me, you won’t regret giving it a try!
The stew can easily be adapted if you want to include other vegetables—it’s only your creativity that sets the limits. Try serving it with some homemade garlic bread with cheese and herbs for an added dimension.
Ingredients
- 400 g shrimp, peeled
- 2 stalks lemongrass
- 1 tbsp oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red chili, sliced
- 1 red bell pepper, sliced into strips
- 1 can coconut milk (400 ml)
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 lime, juiced
- 2 tsp sugar
- Fresh coriander, for garnish
Instructions
1. Start by preparing the lemongrass. Remove the outer layers, cut off the hard ends, and finely chop the softer core.
2. Heat the oil in a large pan or wok over medium heat. Add the onion, garlic, and chili, and sauté for 3-4 minutes until the onion is soft.
3. Add the bell pepper and lemongrass, and continue to sauté for a couple more minutes until the bell pepper starts to soften slightly.
4. Pour in the coconut milk, and add fish sauce, soy sauce, lime juice, and sugar. Let it simmer for about 5 minutes, allowing the flavors to meld well.
5. Add the shrimp, and let them simmer for 3-4 minutes until they are heated through. Be careful not to overcook them, or they will become tough.
6. Serve the stew warm, garnished with fresh coriander. It pairs well with rice or noodles as a side.
Notes
Be cautious with the chili if you don't like it too spicy! You can also adjust the amount of fish sauce and soy sauce to your taste.
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