This is a Vietnamese inspired dish that I created using Makhala Living Lemongrass and Turmeric Paste. I discovered their products perusing the Asian aisle at the grocery store. A lot of curry pastes and Asian sauces have peanuts and lots of unnecessary sugar and additives, their products don’t. I’m allergic to peanuts and am always searching for products with the fewest ingredients because I like to know what’s in my food. I like this company! That being said, if you can’t find this specific product any lemongrass paste will do and you can simply add a tsp of turmeric. This is a truly delicious and healthy/feel good recipe that comes together in under 20 minutes.
1.5 tbsp lemongrass and turmeric paste
2 cloves of garlic, minced
1/2 yellow onion, chopped
2 stalks of celery, chopped
2 red peppers, sliced
1 head of cauliflower, sliced into bite size pieces
1 can coconut milk
1 lb of uncooked shrimp
Dash of red pepper flakes
salt and pepper
Serve with Hot sauce
Add 2 tbsp vegetable oil to a skillet or wok and add onions, peppers, celery, and cauliflower with a sprinkle of salt and start to sweat over medium heat. After about 5 minutes add the lemongrass paste and garlic, stir to incorporate. After a minute or two, when you can really smell the aromas of the paste stir in the coconut milk and begin to simmer gently. Toss in a sprinkle of salt and pepper plus a dash of red pepper flakes (depending on personal preference, we like it hot). Add your shrimp to the pan and stir, shrimp will be cooked through when they turn pink...about 3 minutes. Service with rice and hot sauce.
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