Step 1

Add chopped lemongrass, basil, 1 shallot, garlic, ginger, ground coriander, cumin, turmeric, salt, pepper, red pepper flakes, and brown sugar to a food processor. Blend until a paste forms. You will need to continuously scrap down the sides of the bowl. Add 1 Tbs of water if needed to help everything combine together.

Step 2

Dice the remaining shallots and set aside.

Step 3

Over Medium heat, melt the coconut oil in a large pan (big enough to hold 2 cans of coconut milk). Once the oil is hot and melted, add the basil lemongrass curry paste in. Let the curry paste bloom for 1 minute. Then add in the remaining chopped shallots and sauté until softened. Roughly 2 minutes. I do this because I like to give my curries some texture, but if you prefer it to be smoother you can omit the shallot.

Step 4

Pour in both cans of coconut milk and stir until combined. Cover and let curry reduce over medium heat for 20 minutes. Stir every so often and taste to see how much salt and red pepper flakes need to be added.

Step 5

While the curry simmers, prepare any and all of the proteins and vegetables you will be adding. I added shrimp, bell peppers, green onion, and sprouts.

Step 6

Once the coconut curry has reduced and become thicker, begin assembling your dish. Pour the curry over a bed of rice, and top with any proteins and vegetables. Serve and enjoy!