Fragrant Vietnamese Seafood Curry Delight
Dive into the essence of Vietnamese cuisine with our Fragrant Vietnamese Seafood Curry Delight. This exquisite recipe, originating from the treasured pages of Notebook magazine, promises an aromatic experience packed with robust flavors and seafood goodness. Perfect for a family meal or a dinner party, this dish is both easy to prepare and incredibly satisfying to the taste buds. Gluten-free modifications are simple; ensure your curry powder and fish sauce are compatible with dietary needs for all to enjoy. Serve it alongside jasmine rice and fresh lime wedges for a meal that’s both authentic and indulgent.
4
Servings
N/A
Calories
15
Ingredients
Ingredients
vegetable oil
8 teaspoons (divided)
garlic cloves
2 (finely chopped)
green onions
2 (thinly sliced)
carrot
1 small (halved lengthways, thinly sliced on the diagonal)
lemongrass
2 stalks (white part only, finely chopped)
red chilies
2 small (seeded, finely chopped)
mild Indian curry powder
2 teaspoons (ensure gluten-free if required)
coconut milk
1 cup (stir before use)
fish sauce
1 tablespoon (ensure gluten-free if required)
firm-fleshed white boneless fish fillets
750 g (cut into 6 cm pieces)
medium green king prawns
750 g (peeled, deveined, leaving tails intact)
sugar snap peas
300 g (trimmed)
Thai basil
1/2 cup (fresh, use regular basil if unavailable)
steamed jasmine rice
for serving (prepare according to package instructions)
lime wedges
for serving (fresh)
Instructions
1
Heat half of the oil in a heavy-based saucepan over medium heat. Add the finely chopped garlic, sliced green onions, and carrot slices. Cook while stirring for 1-2 minutes until they soften.
2
Incorporate the chopped lemongrass, finely chopped red chilies, and curry powder into the pan. Continue cooking for an additional 3 minutes until the mixture becomes fragrant and spices are well blended.
3
Pour in the coconut milk, one cup of water, and fish sauce. Stir until the ingredients are fully combined and bring the mixture to a gentle simmer.
4
Carefully add in the fish fillet pieces. Allow them to simmer gently, keeping the pan partially covered, for approximately 3 minutes.
5
Gently stir in the peeled prawns and sugar snap peas. Continue simmering the dish, partially covered, for another 2 minutes or until the seafood is fully cooked and tender.
6
Turn off the heat and sprinkle fresh Thai basil leaves over the curry. Serve immediately with steamed jasmine rice and lime wedges on the side, allowing each diner to squeeze lime juice onto their portion according to taste.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Fragrant Vietnamese Seafood Curry Delight?
It is an aromatic Vietnamese-inspired seafood dish featuring white fish, prawns, coconut milk, and traditional spices like lemongrass and Thai basil.
What is the source of this recipe?
This recipe originates from the pages of Notebook magazine.
How many servings does this recipe yield?
The recipe is designed to serve 4 people.
Is this seafood curry gluten-free?
It can be made gluten-free by ensuring your curry powder and fish sauce are certified gluten-free.
What type of seafood is used in this curry?
The recipe calls for 750g of firm-fleshed white boneless fish fillets and 750g of medium green king prawns.
What vegetables are included in the recipe?
The dish includes carrots, green onions, and sugar snap peas.
What aromatics give the curry its fragrance?
Garlic, lemongrass, red chilies, and Thai basil provide the primary aromatic profile.
How should the lemongrass be prepared?
Use the white part only of 2 stalks and chop them finely.
What should I serve with this curry?
It is best served with steamed jasmine rice and fresh lime wedges.
Can I substitute Thai basil if I can't find it?
Yes, you can use regular basil if Thai basil is unavailable.
How much coconut milk is required?
The recipe requires 1 cup of coconut milk, stirred before use.
What type of curry powder should I use?
The recipe suggests 2 teaspoons of mild Indian curry powder.
How do I prepare the fish fillets?
The fish should be cut into 6 cm pieces.
Do I need to peel the prawns?
Yes, the prawns should be peeled and deveined, but the tails should be left intact.
How much water is added to the sauce?
Add one cup of water along with the coconut milk and fish sauce.
How long do I cook the garlic and onions?
Sauté the garlic, green onions, and carrots for 1-2 minutes until they soften.
When do I add the lemongrass and chilies?
Add them after the initial vegetables have softened, and cook for another 3 minutes until fragrant.
How long does the fish take to simmer?
The fish fillets should simmer gently in the liquid for approximately 3 minutes.
When are the prawns and sugar snap peas added?
They are added after the fish has simmered for 3 minutes, and then cooked for an additional 2 minutes.
What is the total weight of seafood used?
The recipe uses a total of 1.5kg of seafood (750g fish and 750g prawns).
Is the dish spicy?
It contains 2 small red chilies and mild curry powder, providing a moderate, fragrant heat.
Should the pot be covered during simmering?
Yes, keep the pan partially covered while simmering the fish and prawns.
What kind of oil is best for this recipe?
8 teaspoons of vegetable oil are used, divided during the cooking process.
How is the carrot prepared?
It should be halved lengthways and then thinly sliced on the diagonal.
When do I add the Thai basil?
Sprinkle the fresh Thai basil leaves over the curry after turning off the heat.
How do I use the lime wedges?
Serve them on the side so diners can squeeze fresh juice onto their curry to taste.
Is this recipe suitable for a dinner party?
Yes, it is described as perfect for both family meals and dinner parties due to its exquisite flavors and easy preparation.
How many ingredients are in this recipe?
There are 15 ingredients in total.
What type of saucepan should be used?
A heavy-based saucepan is recommended for even heat distribution.
How much fish sauce is needed?
The recipe requires 1 tablespoon of fish sauce.