Vietnamese Seafood Curry Recipes

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VIETNAMESE-STYLE COD, PRAWN & COCONUT CURRY



Vietnamese-Style Cod, Prawn & Coconut Curry image

Make and share this Vietnamese-Style Cod, Prawn & Coconut Curry recipe from Food.com.

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

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