Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, lemongrass & ginger shrimp stirfry. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Lemongrass & Ginger Shrimp Stirfry is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They are fine and they look fantastic. Lemongrass & Ginger Shrimp Stirfry is something which I have loved my whole life.
Aroma Essential Oils, Ultrasonic Aroma Diffusers - Free Postage & Delivery Options Cymbopogon, also known as lemongrass, barbed wire grass, silky heads, Cochin grass, Malabar grass, oily heads or fever grass, is a genus of Asian, African, Australian, and tropical island plants in the grass family. Lemongrass is a wonderful herb used to add a zesty, citrus flavour to many Asian soups and stir fries. It grows into a lovely arching grass clump that looks great in many garden locations not just the herb patch.
To begin with this particular recipe, we have to first prepare a few components. You can cook lemongrass & ginger shrimp stirfry using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Lemongrass & Ginger Shrimp Stirfry:
- Get zucchini, halved and sliced
- Get Green pepper, sliced
- Take Red pepper, sliced
- Get Shrimp, deveined and peeled
- Prepare thai yellow curry paste
- Prepare Coconut milk
- Take salt and pepper
- Make ready Coconut oil
- Take sesame seeds (optional) as a garnish
- Make ready Marinade
- Get lemongrass stalks, minced (tough outer bit removed)
- Take Fresh grated ginger
Cooked prawns are diced then placed in a lemongrass dressing that is wrapped in lettuce to be eaten. I leave out the chilli and my kids love it. Lemongrass grows with abundance in areas where conditions mimic the tropical habitat of their origin. Plants like lots of heat, light, and moisture: Provide this, and your lemongrass will grow and multiply quickly.
Instructions to make Lemongrass & Ginger Shrimp Stirfry:
- Mince the lemongrass the best you can, add ginger and marinade the shrimp for 30 min.
- In a large pan heat coconut oil and add shrimp (not including marinade)
- When shrimp just turns pink, add the yellow curry paste and 1/2 the can of coconut milk, mix to combine.
- Add the veggies and cook for about 3 min.
- After 3 min, add the rest of the coconut milk, mix and let cook for 5 min.
- Serve with rice or noodles 😆😆😆 .. it doesn't take very long, I like my veggies to be a little crisp but you're more than welcome to cook longer . ENJOY!! 😉
The culinary herb is produced from the stalk of the lemongrass plant (Cymbopogon citratus). This plant grows in many tropical climates, most notably in Southeast Asia. It is a common ingredient in Thai cooking and can also be found in dishes from Indonesia, Sri Lanka, and India. Lemongrass is an herb with a distinct citrusy flavor and aroma. Its scientific name is Cymbopogon citratus and it belongs to the grass family of Poaceae.
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