Growing up in Bangkok, I enjoyed going into our backyard garden to cut lemongrass stalks and add its unique, citrusy flavor to fresh curry pastes or spicy salads. Lemongrass is also a key ingredient in Tom Kha Kai(link to recipe in Cooking withWatcharee section), Tom Yum Soup, and Tom Yum Fried Rice(add a link to Tom Yum Fried Rice in Cooking withWatcharee).
This simple, flavorful meal features pan-seared shrimp drizzled with our fusion Thai Lemongrass & Chili Sauce. A perfect balance of sweet, tangy, and spicy,it's a quick dish that will brighten your day with refreshing flavors.
Ingredients
Watcharee’s Thai Lemongrass &
Chili Sauce
20 - 25 fresh shrimp, cleaned, shelled and deveined
2-3 tbs oil
2 medium zucchinis, sliced
1-2 medium yellow squash, sliced
½ medium red onion, sliced
2 stalks of fresh lemongrass, thinly sliced from the purple part above the root (optional)
Salt &
pepper
4-5 cups cooked rice
Directions
Pat dry the shrimp.
Add salt and pepper to taste.
Heat skillet on a stove over medium heat.
Add oil
Add shrimp when the oil is hot.
Cook on each side for about 2-3 minutes until cooked through.
The cooked shrimp should be opaque, pink and curled.
On a bed of rice, add fresh zucchinis, yellow squash, red onion and sliced lemongrass.
Top with pan seared shrimp and Watcharee’s Lemongrass &
