Vietnamese Seafood Curry

READY IN: 35mins
Recipe by Jubes

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

Top Review by rpgaymer

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]

Ingredients Nutrition

  • 39.43 ml vegetable oil
  • 2 garlic cloves, finely chopped
  • 2 green onions, thinly sliced
  • 1 small carrot, halved lengthways, thinly sliced on the diagonal
  • 2 stalk lemongrass, white part only, finely chopped
  • 2 small red chilies, seeded, finely chopped
  • 9.85 ml mild indian curry powder (gluten-free if required for diet)
  • 236.59 ml coconut milk
  • 14.79 ml 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
  • 118.29 ml Thai basil (use regular basil if Thai basil not available)
  • steamed jasmine rice and lime wedge, to serve

Directions

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

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