Vietnamese Seafood Curry

Submitted 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"

 

• Ready In: 35mins
• Ingredients: 14
• Serves: 4

ingredients

• 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)
• 1.65 lb firm-fleshed white boneless fish fillets, cut into 6cm pieces
• 1.65 lb medium green king prawns, peeled, deveined, leaving tails intact
• 0.66 lb sugar snap peas, trimmed or 0.66 lb snow peas
• 1⁄2 cup 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.

Reviews

[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]

 

[KerfuffleUponWincle]

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.