Best Vietnamese Style Cod Prawn Coconut Curry Recipes

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

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

DUCK CURRY - CARI VIT (VIETNAMESE STYLE)

Duck Curry - Cari Vit (Vietnamese Style) image

Make and share this Duck Curry - Cari Vit (Vietnamese Style) recipe from Food.com.

Provided by hn2978

Categories Curries

Time 7h30m

Yield 4-5 serving(s)

Number Of Ingredients 18

Ingredients

1 large onion, chopped
2 pieces gingerroot, peeled
2 stalks lemongrass, thinly sliced
6 garlic cloves
1/4 teaspoon salt
1 teaspoon fresh ground black pepper
2 fresh hot red chili peppers, as -serranos, seeded & stemmed
2 teaspoons red curry paste, see recipe
3 lbs duck, coarse chopped
1/2 cup corn oil or 1/2 cup peanut oil
2 lbs potatoes, peeled and cubed or 2 lbs yams
2 bay leaves or 2 curry leaves
1/2 cup thin coconut milk
1/2 cup water
1 cup thick coconut milk
1 teaspoon sugar
1/2 cup green onions (to garnish) or 1/2 cup cilantro, -leaves (to garnish)
steamed rice or French bread

Steps:

Blend onion, ginger, sliced lemongrass, garlic, salt, black pepper,.
chiles and Red Curry Paste to a puree.
In large bowl combine puree with duck and marinate, covered for 2-6 hours. Heat half of the oil in large skillet for 2 minutes, then add taro root or potatoes or yams and fry for about 3 minutes. Drain on paper towels.
Add remaining oil to skillet, heat and add chicken with its marinade. Stir-fry for 5 minutes. Add minced lemongrass, leaves, fried taro, thin coconut milk and water and mix.
Bring to boil, lower heat, cover and simmer for 20 minutes.
Gently add thick coconut milk and sugar and simmer uncovered for 3 minutes before serving.
Serve with steamed rice or a loaf of french bread.

Nutrition Facts : Calories 2124.6, Fat 181.5, SaturatedFat 66.1, Cholesterol 258.8, Sodium 447.1, Carbohydrate 78.9, Fiber 13.2, Sugar 11.9, Protein 46.9