Vietnamese seafood curry

Cooking Fish Vietnamese seafood curry

Detailed step-by-step description of how to cook the dish "Vietnamese seafood curry". Try it by all means

Lables: High protein Low carb Low sugar Lower gi Egg free Gluten free Lactose free Peanut free Tree nut free Wheat free
  1. 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.
  2. 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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2 tbsp vegetable oil
2 cloves garlic, finely chopped
2 shallots, thinly sliced
1 small carrot, halved lengthways, thinly sliced on the diagonal
2 stalks lemongrass, white part only, finely chopped
2 small red chillies, seeded, finely chopped
2 tsp mild Indian curry powder
1 cup coconut milk
1 tbsp fish sauce
750g firm-fleshed white boneless fish fillets , cut into 6cm pieces
750g medium green king prawns, peeled, deveined, leaving tails intact
300g sugar snap peas, trimmed
1/2 cup Thai basil leaves
Steamed jasmine rice and lime wedges, to serve

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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