Vietnamese seafood curry

title="Vietnamese seafood curry"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Vietnamese-seafood-curry.jpg" srcset="https://img.taste.com.au/_PEmh3gU/w720-h480-cfill-q80/taste/2016/11/vietnamese-seafood-curry-17682-1.jpeg 720w, https://img.taste.com.au/N4_oj5at/w643-h428-cfill-q90/taste/2016/11/vietnamese-seafood-curry-17682-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Vietnamese seafood curry"
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(6) Rate it

• 0:15 Prep


• 0:10 Cook


• 
  4 Servings


• Capable cooks

Featured in
Winter recipes, Vietnamese recipes

Ingredients

• 2 tablespoons vegetable oil


• 2 cloves garlic, finely chopped


• 2 shallots, thinly sliced


• 1 small carrot, halved lengthways, thinly sliced on the diagonal


• 2 stalks lemongrass, white part only, finely chopped


• 2 small red chillies, seeded, finely chopped


• 2 teaspoons mild Indian curry powder


• 1 cup (250ml) coconut milk


• 1 tablespoon fish sauce


• 750g firm-fleshed white boneless fish fillets (snapper or blue eye), cut into 6cm pieces


• 750g medium green king prawns, peeled, deveined, leaving tails intact


• 300g sugar snap peas, trimmed


• 1/2 cup Thai basil leaves


• Steamed jasmine rice, to serve


• Lime wedges, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  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.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  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.
  
  
  

• High protein


• Low carb


• Low sugar


• Lower gi

Nutrition

• 2003 kj

  Energy




• 24g

  Fat Total




• 11g

  Saturated Fat




• 4g

  Fibre




• 59g

  Protein




• 291mg

  Cholesterol




• 1078.73mg

  Sodium




• 3g

  Carbs (sugar)




• 5g

  Carbs (total)

All nutrition values are per serve

• Author: Sophia Young


• Image credit: Scott Hawkins


• Publication: Notebook:

Source: taste.com.au