Vietnamese Seafood Curry

Recipe by Jubes
READY IN: 35mins


  • 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
    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
  • 12
    cup Thai basil (use regular basil if Thai basil not available)
  • steamed jasmine rice and lime wedge, to serve


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