VIETNAMESE SEAFOOD CURRY

Vietnamese Seafood Curry image

A recipe from Notebook magazine- easy and tasty. Easily made gluten-free provided the curry powder and fish sauce used are gluten-free too

Provided by Jubes

Categories Vietnamese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

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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

Steps:

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.

Nutrition Facts : Calories 527.9, Fat 23.5, SaturatedFat 12.9, Cholesterol 236.2, Sodium 1454.8, Carbohydrate 52.1, Fiber 3.9, Sugar 41.5, Protein 29.1

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