Vietnamese Seafood Curry

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: 35 mins
• 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)
• 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

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.