Shrimportant recipe
2 lemongrass stalks, bulb and pale green parts very thinly sliced1 teaspoon ground coriander2 tablespoons white misoKosher salt, freshly ground pepperRecipe Preparation
Process shallot, garlic, lemongrass, ginger, jalapeño, coriander, cumin, ½ cup cilantro, and 1 Tbsp. oil in a food processor in long pulses until a smooth paste forms. Heat remaining 1 Tbsp. oil in a medium saucepan over medium-high. Cook paste, stirring constantly, until very fragrant and starting to brown on bottom of pan, about 5 minutes. Mix in miso and sugar, then whisk in coconut milk and ½ cup water. Bring to a simmer; season with salt and pepper. Reduce heat and simmer curry, stirring occasionally, until individual flavors mellow and come together to taste like more than the sum of their parts, 20–25 minutes.
Add shrimp to curry and simmer just until cooked through, about 3 minutes. Remove pan from heat and stir lime juice into curry. Divide rice among bowls, spoon curry over, and top with some cilantro. Serve with lime wedges for squeezing over.Recipe bySurprisingly delicious for such a quick recipe! I happened to have a small bunch of Thai basil that needed to be used, so I threw that into the paste too. I was only working with frozen, chopped lemongrass and ginger from a squeezy bottle, and it still had great flavor.
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