Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, lemongrass & ginger shrimp stirfry. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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. specii/lemongrass/priprava-lemongrass. Lemongrass is an aromatic herb that has many uses in food and drinks. From herbal teas and cocktails to famous Thai dishes, see how it lends flavor.

Lemongrass & Ginger Shrimp Stirfry is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Lemongrass & Ginger Shrimp Stirfry is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have lemongrass & ginger shrimp stirfry using 12 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Lemongrass & Ginger Shrimp Stirfry:

1. Take 1 zucchini, halved and sliced
2. Prepare 1 Green pepper, sliced
3. Get 1 Red pepper, sliced
4. Get 1 lb Shrimp, deveined and peeled
5. Prepare 1 1/2 tbsp thai yellow curry paste
6. Make ready 1 can Coconut milk
7. Take salt and pepper
8. Get 1 tsp Coconut oil
9. Take sesame seeds (optional) as a garnish
10. Take Marinade
11. Prepare 2 lemongrass stalks, minced (tough outer bit removed)
12. Make ready 1 1/2 tbsp Fresh grated ginger

Lemongrass is a fragrant plant which is also called fever grass because of its ability to. Lemongrass is a super-herb with amazing healing properties. Its been used for many hundreds of years in Asia and Africa and now in the western hemisphere too.

Steps to make Lemongrass & Ginger Shrimp Stirfry:

1. Mince the lemongrass the best you can, add ginger and marinade the shrimp for 30 min.
2. In a large pan heat coconut oil and add shrimp (not including marinade)
3. When shrimp just turns pink, add the yellow curry paste and 1/2 the can of coconut milk, mix to combine.
4. Add the veggies and cook for about 3 min.
5. After 3 min, add the rest of the coconut milk, mix and let cook for 5 min.
6. 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!! 😉

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