Vietnamese seafood curry

Recipes / Fish

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

Recipe «Vietnamese seafood curry» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.