Basil Lemongrass Curry

Basil Lemongrass Coconut Curry - Feast Local


for 4 servings

  • 4 stalks lemongrass
  • ½ cup fresh basil(120 g)
  • 2 ½ shallots, divided
  • 1 ginger, roughly chopped – 1 inches (2.54 cm)
  • 3 cloves garlic
  • 2 teaspoons brown sugar
  • ½ teaspoon turmeric
  • ½ teaspoon ground coriander
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon red pepper flakes
  • 2 cans reduced-fat coconut milk
  • 1 tablespoon coconut oil
  • 4 cups cooked rice(800 g)
  • 1 lb shrimp(455 g), optional, shrimp, chicken


  • bell pepper
  • green onion
  • broccoli

Nutrition Info

  • Calories 864
  • Fat 48g
  • Carbs 76g
  • Fiber 1g
  • Sugar 3g
  • Protein 33g


  1. Add chopped lemongrass, basil, 1 shallot, garlic, ginger, ground coriander, cumin, turmeric, salt, pepper, red pepper flakes, and brown sugar to a food processor. Blend until a paste forms. (If difficult to combine, add 1 tbsp water to the mix and blend again).
  2. Dice the remaining shallots and set aside.
  3. Over medium heat, melt coconut oil in a large pan (big enough to hold 2 cans of coconut milk). Once the oil is hot and melted, add the basil lemongrass curry paste in. Let the curry paste bloom for 1 minute. Then add in the remaining chopped shallots and sauté until softened (2 minutes, approximately).
  4. Pour in both cans of coconut milk and stir until combined. Cover and let curry reduce over medium heat for 20 minutes. Stir every so often. Season with salt and pepper.
  5. While the curry simmers, prepare the meat and vegetables you will be using as desired.
  6. Once the coconut curry has reduced and become thicker, begin assembling your dish. Pour the curry over a bed of rice, and top with any proteins and vegetables.
  7. Serve and enjoy!