Vietnamese Seafood Curry

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A recipe from notebook magazine- easy and tasty. Easily made gluten-free provided the curry powder and fish sauce used are gluten-free too

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Steps

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Heat oil in a heavy-based saucepan over medium heat.

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Add garlic , shallots and carrot and cook , stirring , for 1-2 minutes or until soft.

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Add lemongrass , chillies and curry powder and cook for 3 minutes or until fragrant.

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Add coconut milk , 1 cup water and fish sauce to the pan and bring to a simmer.

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Add fish and simmer gently , partially covered , for 3 minutes.

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Stir in prawns and peas and simmer gently , partially covered , for 2 minutes or until seafood is tender.

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Serve scattered with basil leaves , with steamed rice and lime wedges.

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Ingredients

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vegetable oil, garlic cloves, green onions, carrot, lemongrass, red chilies, curry powder, coconut milk, fish sauce, boneless fish fillets, king prawns, sugar snap peas, thai basil, lime wedge