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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Vietnamese Seafood Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions