Best Vietnamese Style Cod Prawn Coconut Curry Recipes

Coconut Prawn (Shrimp) Curry image

Provided by JustJanS

Categories Curries

Time 32m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon vegetable oil
1/2 teaspoon black mustard seeds
6 fresh curry leaves
1 large onion, chopped
6 garlic cloves, minced
1 tablespoon grated fresh ginger
1 large tomatoes, chopped (tinned is OK)
1 -2 red chile
1 teaspoon turmeric
2 teaspoons garam masala
1 (400 ml) can coconut milk (unsweetened)
1 kg large raw shrimp (shrimp)
1/4 cup chopped fresh coriander

Steps:

Heat the oil in a wok; add the mustard seeds and curry leaves then quickly add the onion. Cook for about 3 minutes until the onion starts to brown.
Add the garlic, ginger, chili, tomato and turmeric. Continue to cook a few minutes more until soft.
Add the masala and fry another half minute.
Gradually add the cocnut milk and bring to a simmer.
Turn the heat to medium and add the prawns: cook for about 2 minutes or until the prawns are cooked through.
Season to taste with salt, serve in bowls with the coriander sprinkled over.

Nutrition Facts : Calories 446.4, Fat 27.9, SaturatedFat 20, Cholesterol 315, Sodium 1434.6, Carbohydrate 13.6, Fiber 1.6, Sugar 3.5, Protein 37.5

Vietnamese-Style Cod, Prawn & Coconut Curry image

Provided by hectorthebat

Categories Nuts

Time 25m

Yield 6 serving(s)

Number Of Ingredients 18

1 tablespoon rapeseed oil
2 garlic cloves, finely sliced
4 cm piece ginger, grated
2 shallots, finely sliced
2 tablespoons mild curry powder
1 tablespoon ground turmeric
1 bird's eye chili, finely sliced, plus extra to garnish (optional)
1 tablespoon tomato puree
400 ml reduced-fat coconut milk
200 ml stock (made using 1/2 reduced-salt chicken stock cube)
2 teaspoons soft dark brown sugar
1 stick lemongrass, bashed
2 bay leaves
1 tablespoon fish sauce
600 g cod, loin cut into bite-sized chunks
8 frozen indonesian tiger shrimp, defrosted, shells removed (leaving tails on)
juice 1/2 lime, plus lime wedges to serve
300 g steamed jasmine rice plus coriander sprigs, to serve

Steps:

Put the oil in a large pan over a high heat. Add the garlic, ginger and shallot and fry for 30secs-1 min until just starting to turn golden brown. Add the curry powder, turmeric and chilli, and stir-fry for 30 secs.
Add the tomato puree, coconut milk, stock, sugar, lemongrass, bay leaves, and fish sauce. Bring to the boil, then simmer until thickened.
Add the cod and prawns, and bring back to the boil. Cover and simmer for 5 mins, until the cod is cooked through and the prawns are pink. Stir in the lime juice, garnish with coriander and chillies, if using, and serve with rice.

Nutrition Facts : Calories 123.9, Fat 1.4, SaturatedFat 0.2, Cholesterol 53.1, Sodium 361.4, Carbohydrate 7.1, Fiber 2.4, Sugar 2.3, Protein 20.7