Oh fair reader, hear my tale of the most wondrous Vietnamese Seafood Curry recipe; a dish that will transport your taste buds to the land of Da Nang where the sun shines bright and the sea dances in harmony. This dish is an amalgamation of south Vietnamese and Thai curry that will tantalize your senses with its blend of exotic spices and fresh seafood.
Picture a table set for a feast, vibrant colors and scents filling the air, as this Vietnamese Seafood Curry takes center stage with its exquisite aroma. You’ll be tempted to dive in right away but wait till you’ve heard why this dish is unlike any other.
There are those who shy away from curries, fearing they may be too spicy or overwhelming, but fear not! This recipe’s combination of sweet coconut milk, savory fish sauce, and aromatic spices offer up a delicious balance of flavors that will have you begging for more. Every ingredient serves a purpose in bringing together the perfect balance of spice and sweetness.
So, gather round dear friends and indulge yourself in this culinary delight. Whether it’s a family meal or a special gathering with loved ones, this Vietnamese Seafood Curry recipe is sure to impress.
Why You’ll Love This Recipe
Oh, my dear foodies! I must say, this Vietnamese seafood curry recipe will have you hooked from the very first bite. The flavorful combination of lemongrass and red chilies is sure to tantalize your taste buds, leaving you craving for more. Not to mention, the lightness of the sugar snap peas and snow peas mixed with the creaminess of coconut milk make for a perfect balance of texture and flavor.
But let me tell you, what truly sets this dish apart is the unique blend of fish sauce and curry powder. The savory umami flavor of fish sauce pairs perfectly with the aromatic spices in this dish, creating an irresistible fusion of flavors that will make you want to lick your plate clean.
This Vietnamese seafood curry recipe also offers endless variations for those who like to get creative in their kitchen. Swap out seafood for chicken or beef, or even throw in some vegetables to make it a vegan-friendly meal. And speaking of friendly, did I mention that this dish is gluten-free?
So why don’t you spice up your evening with some mouthwatering Vietnamese-style seafood curry? Served over sticky rice and garnished with Thai basil and a lime wedge, this dish will have you dreaming of Vietnam’s sandy shores and spicy cuisine. Trust me on this one; you’re going to love it!
Here are the ingredients you’ll need to make this Vietnamese Seafood Curry Recipe:
- 2 garlic cloves, finely minced.
- 2 shallots, finely chopped.
- 1 lemongrass stem, tough outer layers removed and finely chopped.
- 1 carrot, julienned.
- 100g sugar snap peas and snow peas.
- 3 green onions, thinly sliced.
- 2 red chilies, thinly sliced.
- Handful of Thai basil leaves.
- 1 tablespoon coriander seeds.
- 2 teaspoons cumin seeds.
- 1 teaspoon turmeric powder.
- 2 teaspoons chilli flakes.
- 4 garlic cloves, minced.
- 1-inch ginger root, finely grated.
- 2 tablespoons shrimp paste.
Seafood and Others:
- Mixed seafood of your choice (shrimp, mussels, squid rings).
- 1 cup coconut milk.
- Fish sauce to taste (about 1 to 2 tablespoons).
- Curry powder to taste (about 1 to 2 tablespoons).
Note that this recipe is easily customizable to any dietary restrictions. It is gluten-free if served with rice or rice noodles rather than bread.
The Recipe How-To
Step 1: Preparing the Ingredients
Before we proceed with the recipe, let’s prepare all the necessary ingredients. For this Vietnamese Seafood Curry Recipe, we’ll need garlic cloves, lemongrass stalks, red chilies (you can opt to remove the seeds if you don’t want it too spicy), green onions, sugar snap peas or snow peas, carrots, coconut milk, fish sauce, Thai basil leaves and seafood mix (shrimp, calamari, and mussels).
Step 2: Making the Curry Sauce
To start off with the curry sauce, you can heat oil over medium heat in a saucepan. Once heated, add garlic and shallots until fragrant before adding in sliced carrots. Toss in coriander seeds and cumin seeds before adding lemongrass stalks that are lightly pounded to release flavor.
After stirring for a minute or so on medium heat until fragrant, add red chili flakes or chopped red chilies which will give the curry some heat. Then add shrimp paste which will bring depth to the curry.
Slowly add coconut milk while slowly bringing it up to simmer over medium heat. Stir occasionally.
Step 3: Adding in the Seafood Mix
Once the sauce had simmmered for about 20 minutes , add your seafood mix of choice – mussels, calamari and shrimp. They cook quite quickly in the curry so keep an eye on them.
Season with salt and pepper according to your preference. Finish off with Thai basil leaves.
Step 4: Plating
When it comes to plating this Vietnamese-style seafood curry recipe there are many options but serving it on white rice is traditional. An alternative would be serving with bún kèn (a south Vietnamese dish) or sticky rice.
Garnish the dish with some additional herbs such as cilantro or parsley, a squeeze of fresh lime wedges or a sprinkle of red chili flakes for some extra heat. Enjoy your flavorful and healthy Vietnamese seafood curry at the convenience of your own home.
Substitutions and Variations
Hark! Should thou be unable to find certain ingredients for thy Vietnamese Seafood Curry, fear not, for I have cometh with a list of substitutions and variations that shall quell thy worries.
Should ye not prefer seafood in thy curry, thou mayest opt for chicken or beef instead. Nonetheless, recall that cooking times and temperatures may variegate for each protein used. To add an extra kick of spices, substitute the curry powder with green curry paste, or a combination of both!
For those with dietary restrictions, use gluten-free fish sauce or substitute it with low-sodium soy sauce. Likewise, those seeking a lighter and healthier alternative may utilize coconut water instead of coconut milk. Furthermore, one may add sugar snap peas, snow peas, or any other vegetables available to thy liking.
To create a spicier version of this aromatic dish, more red chili or chili flakes may be included; likewise, to mellow down its heat level, omit the chilies altogether. Last but not least, traditional Thai basil could be substituted with cilantro or mint leaves.
Remember, a chef must always hone their creativity and improvisation skills in the kitchen. So don’t be afraid to experiment with thy substitutes and variations!
Serving and Pairing
Thou hast made it through the Vietnamese seafood curry recipe, now it’s time to indulge! This remarkable dish needs no accompaniments, for it is a wide range of flavors itself. With its incomparable taste and aroma, this seafood curry will undoubtedly leave thy guests enamored.
To serve, place the sticky rice in a bowl and pour the flavorful Vietnamese seafood curry on top. Add a generous squeeze of lime juice and crispy bean sprouts to balance the flavors. The dish can also be paired with traditional bún kèn or served with your favorite crusty bread to soak up all the delicious sauce.
A plate of fresh herbs such as Thai basil, coriander leaves, green onions, and sugar snap peas on the side adds an extra layer of fragrant freshness to the dish. These herbs can also be mixed into the curry to give different profiles of taste and aroma.
For those who wish to explore other flavor options, this seafood curry pairs well with a glass of light Riesling or white wine that complements its complex yet subtle taste perfectly.
Thou may now experience this south Vietnamese delicacy in thy comfort chamber, and explore further interpretations of this versatile and gluten-free Vietnamese-style seafood curry. Bon Appétit!
Make-Ahead, Storing and Reheating
Hark! Once you have indulged in this scrumptious Vietnamese seafood curry, thou shalt not want to part with it so easily. Fret not, for there are ways to make preparing and reheating leftovers a breeze.
To take the burden off your shoulders and to better enjoy your feast, thou couldst chop up thy garlic, shallots, lemongrass and chili in advance. Assemble other ingredients like the fish sauce, coconut milk, and curry powder in one spot so you can get started on the quick.
If thou cannot consume all of thy lovely seafood curry, store leftovers well for another time. Simply transfer it to an airtight container and settle it in the fridge where it shall remain fresh for 3-4 days. To heat it back up to temperature, pour it into a pan over low heat until it warms up. Sprinkle some fresh herbs like Thai basil or coriander if desired; they’ll renew that delightful aroma of Vietnamese cuisine.
If freezing is more thy style, fish curry may last up to 6 months when stored properly. Make sure your leftovers are cooled down completely before packing them into portion-sized containers with tight-fitting seals. And when defrosting comes around-, do leave plenty of time for that beloved fish curry to thaw out in the refrigerator overnight.
In summary: prepare ingredients ahead of time for better eating experience; place leftovers in an airtight container for short-term storage; thaw thy seafood curry overnight before reheating.
Tips for Perfect Results
To ensure the best results for your Vietnamese seafood curry, I have some tips to share. These tips will help you achieve the most flavourful and delicious seafood curry possible.
Firstly, it is essential to use fresh ingredients when cooking your seafood curry. As you are working with seafood, make sure you purchase the freshest and highest quality seafood available. It is also crucial to prep your veggies just before cooking them so they stay fresh and retain maximum flavor and their nutritional value.
When using coconut milk in your Vietnamese seafood curry, be mindful of how much you add. Too much coconut milk can overpower the other flavors in the dish. Therefore, I recommend using coconut milk sparingly and balance it with other ingredients such as lime wedges or fish sauce.
Another important tip is to not overcook the seafood. Overcooking can ruin the texture of the seafood, leaving it rubbery or dry. To avoid this, add the seafood to the curry towards the end of the cooking process and cook for just a few more minutes until done.
To get maximum flavor from your aromatics such as garlic, lemongrass, and ginger, I suggest mincing or grating them finely. This helps release their aromatic oils and intensifies their flavors in the curry.
Lastly, stir often while cooking your Vietnamese seafood curry to prevent sticking and even cooking throughout. Don’t be afraid to adjust seasonings as you go along; seasoning makes all the difference in amplifying flavors.
By following these tips, you will have a perfect Vietnamese seafood curry that is bursting with flavour and fragrance!
In case you’re a chef new to Vietnamese cooking or need answers to some questions that arise when preparing the recipe, check out the following frequently asked questions! These queries and their replies will help even beginners create the ideal Vietnamese seafood curry recipe. Read on for some tips and tricks from the pros!
Is Vietnamese curry different from Indian curry?
When it comes to Vietnamese and Asian cuisine, the manner in which the meat is prepared and flavored is what sets it apart from other dishes. In Vietnamese chicken curry, the chicken undergoes a marination process which enhances the natural flavor of the meat and ultimately elevates the taste experience.
What is Vietnamese curry made of?
In this recipe, we will be making a flavorful Vietnamese chicken curry soup known as “cà ri gà”. It uses fragrant lemongrass, creamy coconut milk and madras curry powder, and is made lighter with the addition of coconut water. This hearty soup can be served with either crispy baguette (banh mi) or tender rice noodles.
Is Vietnamese curry the same as Thai curry?
When it comes to Vietnamese chicken curry, the texture is noticeably thinner than its Japanese or Thai counterparts. Its flavor profile shares similarities with Japanese curry, but the addition of creamy coconut milk gives it a touch of sweetness reminiscent of Thai curry. I highly recommend pairing it with some toasted bread to truly savor the depth of the broth.
In conclusion, this Vietnamese seafood curry recipe is a perfect dish for those who love the combination of spicy and savory flavors. With its aromatic fragrance of lemongrass, coriander seeds, and cumin seeds blended with creamy coconut milk, this dish is sure to satisfy your taste buds.
Additionally, the vibrant colors of sugar snap peas, snow peas, red chilies, and carrot not only make this dish visually appealing but also nutritious. Even for those following a gluten-free diet can enjoy this flavorful meal with a side of sticky rice that compliments the curry perfectly.
So next time you’re craving something exotic and delicious, try out this Vietnamese seafood curry recipe that’s quick and easy to prepare. Impress your friends and family with your culinary skills by serving them this authentic Vietnamese dish that’s sure to warm their hearts and stomachs.
With these amazing tips and guidelines, you are now ready to whip up this incredible dish right away. So head to your kitchen, gather the ingredients listed above, and get ready for an unforgettable culinary experience. Enjoy your meal!
Vietnamese Seafood Curry Recipe
- 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
- 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.