Lemongrass Seafood Curry - cooking recipe

Ingredients

1 tablespoon peanut oil
2 cloves garlic, thinly sliced
1 stalk lemongrass, peeled and cut into 1 inch pieces
1 red bell pepper, sliced into strips
1 (8 ounce) can bamboo shoots, drained
2 -4 tablespoons red curry paste
2 -3 tablespoons fish sauce
1 1/2 1 1/2 lbs scallops or 1 1/2 lbs fish fillets
1 (14 ounce) can thai kitchen light coconut milk
1/2 cup fresh basil leaf, shredded
1/2 cup fresh cilantro, chopped
basmati rice, for serving

Preparation

Heat peanut oil in a large saute pan over medium heat.
Add garlic and lemongrass pieces until fragrant and golden.
Add red bell pepper strips and saute for about 30 seconds - 1 minute, just until slightly tender.
Add the can of bamboo shoots and 1-4 tbsp curry paste, (depending on how hot you like it), as well as the fish sauce.
Mix around in pan to coat everything evenly with paste.
Shake can of coconut milk well, open, and slowly add it to the pan.
Bring liquid to a simmer for about 4-5 minutes, to let the lemongrass release its flavor.
Next, add 1-1/2 lbs of the seafood of your choice.
Cover and simmer for about 5 minutes or until seafood is cooked through.
If you can, try and remove the lemongrass pieces before serving, they are a bit woody.
Before serving, toss with shredded basil and chopped cilantro.
Serve in bowls over basmati rice.