Vietnamese Seafood Curry Recipe

Name: Vietnamese Seafood Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat oil in a heavy-based saucepan over medium heat.
2
Add garlic, shallots and carrot and cook, stirring, for 1-2 minutes or until soft.
3
Add lemongrass, chillies and curry powder and cook for 3 minutes or until fragrant.
4
Add coconut milk, 1 cup water and fish sauce to the pan and bring to a simmer.
5
Add fish and simmer gently, partially covered, for 3 minutes.
6
Stir in prawns and peas and simmer gently, partially covered, for 2 minutes or until seafood is tender.
7
Serve scattered with basil leaves, with steamed rice and lime wedges.

538

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 teaspoons vegetable oil, 2 garlic cloves, finely chopped, 2 green onions, thinly sliced, 1 small carrot, halved lengthways, thinly sliced on the diagonal, and more.

Yes, Vietnamese Seafood Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vietnamese Seafood Curry

How did you like this recipe?

Frequently Asked Questions