Lemongrass Coconut Curry Shrimp Recipe: A Fusion of Southeast Asian and Caribbean Flavors

Ingredients:

For the shrimp:

• 500g shrimp, peeled and deveined
• 1 tablespoon lime juice
• Salt and pepper, to taste

For the curry:

• 1 tablespoon coconut oil
• 1 stalk lemongrass, finely minced
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 teaspoon turmeric powder
• 1 teaspoon curry powder
• 1/2 teaspoon chili flakes (adjust to taste)
• 1 can (400ml) coconut milk
• 1/2 cup pineapple chunks
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• Fresh cilantro, for garnish

To serve:

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• Cooked rice or noodles

Instructions:

1. Prepare the Shrimp:
   • Toss the shrimp with lime juice, salt, and pepper. Set aside to marinate while you prepare the curry.
2. Cook the Curry:
   • Heat coconut oil in a large skillet over medium heat.
   • Add lemongrass, garlic, and onion, sautéing until the onion is translucent.
   • Stir in turmeric, curry powder, and chili flakes, cooking for about 1 minute until fragrant.
   • Pour in the coconut milk and bring to a gentle simmer.
   • Add pineapple chunks and bell peppers, cooking until the vegetables are just tender.
3. Add the Shrimp:
   • Add the marinated shrimp to the skillet and cook for 3-4 minutes, or until the shrimp are pink and cooked through.
4. Serve:
   • Spoon the curry over cooked rice or noodles.
   • Garnish with fresh cilantro before serving.

This Lemongrass Coconut Curry Shrimp blends the aromatic freshness of Southeast Asian ingredients like lemongrass and coconut with the tropical sweetness of Caribbean pineapple, creating a deliciously creamy and flavorful dish that’s perfect for a festive meal.