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Vietnamese Seafood Curry

Vietnamese Seafood Curry Recipe

A recipe from Notebook magazine- easy and tasty. Easily made gluten-free provided the curry powder and fish sauce used are gluten-free too
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Prep Time 20 mins
Cook Time 15 mins
Course Main Course
Cuisine Vietnamese
Calories 527.9 kcal

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

Instructions
 

  • 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.

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Nutrition

Serving: 399gCalories: 527.9kcalCarbohydrates: 52.1gProtein: 29.1gFat: 23.5gSaturated Fat: 12.9gCholesterol: 236.2mgSodium: 1454.8mgFiber: 3.9gSugar: 41.5g
Keyword < 60 Mins, Asian, Free Of..., Vietnamese, Weeknight
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