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

    Average Rating:

    2 Total Reviews

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    • 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]

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    • 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.

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    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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