Vietnamese Seafood Curry

Serves:
Prep:
30
mins
Cook:
15
mins
Ingredients:
  • 2 tbsp peanut oil

  • 2 tsp Spencer chopped garlic

  • 2 shallots, sliced

  • 1 small carrot, sliced

  • 2 stalks lemongrass, white part only, finely chopped

  • 2 small red chillies, deseeded & finely chopped

  • 2 tsp Spencers Mild Indian Curry Powder

  • 1 cup (250ml) coconut milk

  • 1 cup (250ml) water

  • 1 tbsp fish sauce

  • 750g white fish e.g. snapper or blue eye, cut into 6cm pieces

  • 750g raw king or banana prawns, peeled and deveined

  • 300g sugar snap peas

  • ½ cup Thai basil leaves

  • Spencers Basmati Rice, steamed

  • lime wedges

Method:
  1. Heat oil in a large pan or wok and sauté garlic, shallots and carrot for 2-3 minutes. Add lemongrass, chilli and curry powder and fry for a further minute.

  2. Add coconut milk, water and fish sauce and bring to a gentle boil. Add fish pieces and cook for 3 minutes until just cooked through.

  3. Top with prawns and snowpeas and cook until prawns change colour and are cooked through.

  4. Serve with basmati rice and lime wedges.