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    You are in: Home / Recipes / Vietnamese Seafood Curry Recipe
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    Vietnamese Seafood Curry

    Vietnamese Seafood Curry. Photo by rpgaymer

    1/2 Photos of Vietnamese Seafood Curry

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    **Jubes**'s Note:

    A recipe from Notebook magazine- easy and tasty. Easily made gluten-free provided the curry powder and fish sauce used are gluten-free too

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    Units: US | Metric

    • 8 teaspoons vegetable oil
    • 2 garlic cloves, finely chopped
    • 2 green onions, thinly sliced
    • 1 small carrot, halved lengthways, thinly sliced on the diagonal
    • 2 stalks lemongrass, white part only, finely chopped
    • 2 small red chilies, seeded, finely chopped
    • 2 teaspoons mild indian curry powder (gluten-free if required for diet)
    • 1 cup coconut milk
    • 1 tablespoon fish sauce (gluten-free if required for diet)
    • 750 g firm-fleshed white boneless fish fillets, cut into 6cm pieces
    • 750 g medium green king prawns, peeled, deveined, leaving tails intact
    • 300 g sugar snap peas, trimmed or 300 g snow peas
    • 1/2 cup Thai basil (use regular basil if Thai basil not available)
    • steamed jasmine rice and lime wedge, to serve


    1. 1
      Heat oil in a heavy-based saucepan over medium heat.
    2. 2
      Add garlic, shallots and carrot and cook, stirring, for 1-2 minutes or until soft.
    3. 3
      Add lemongrass, chillies and curry powder and cook for 3 minutes or until fragrant.
    4. 4
      Add coconut milk, 1 cup water and fish sauce to the pan and bring to a simmer.
    5. 5
      Add fish and simmer gently, partially covered, for 3 minutes.
    6. 6
      Stir in prawns and peas and simmer gently, partially covered, for 2 minutes or until seafood is tender.
    7. 7
      Serve scattered with basil leaves, with steamed rice and lime wedges.

    Ratings & Reviews:

    • on February 26, 2013


      I liked this. Of all the Asian cuisines, I am most unfamiliar with Vietnamese food. This turned out to be a nice change of pace from the usual Thai, Japanese, and Korean food I make. The flavor wasn't as strong as I expected, so I added more fish sauce. I also would've liked to have used more lemongrass, or tossed in some kafir lime leaves near the end. Overall, quite good- thanks for sharing! [Made and reviewed for BEST OF 2012]

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 29, 2012


      This was delicious, and I will make it again! I didn't know what to expect because I've never used curry powder before ~ I sorta winged the lemongrass amount, because my lemongrass came in a tube! I left out the fish, and made it with shrimp only, and added some water chestnuts. I loved the finish with the lime juice and basil ~ Tagged for Auzzie Recipe Swap #71.- December 2012.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Vietnamese Seafood Curry

    Serving Size: 1 (399 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 527.9
    Calories from Fat 211
    Total Fat 23.5 g
    Saturated Fat 12.9 g
    Cholesterol 236.2 mg
    Sodium 1454.7 mg
    Total Carbohydrate 52.1 g
    Dietary Fiber 3.8 g
    Sugars 41.4 g
    Protein 29.0 g

    The following items or measurements are not included:


    boneless fish fillets

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