Franklin Spice Works
Vietnamese Sweet Lemon Coconut Shrimp
Plump shrimp simmered in a sweet, tangy lemon-coconut curry with lemongrass. Fragrant, bright, and a little sweet.
Ingredients
- 1.5 lbs large shrimp, peeled
- 3 tbsp Vietnamese Sweet Lemon Curry
- 1 can coconut milk
- 1 stalk lemongrass, bruised
- 1 tbsp fish sauce
- Lime juice and fresh cilantro to serve
Instructions
- Mix curry with 2 tbsp water to make a quick paste.
- Simmer paste in a saucepan with lemongrass for 1 minute.
- Add coconut milk and fish sauce. Bring to a gentle simmer.
- Add shrimp and cook 3-4 minutes until pink and cooked through.
- Remove lemongrass. Finish with lime juice and fresh cilantro over jasmine rice.