Vietnamese Seafood Curry

The ingredient of Vietnamese Seafood Curry

• 2 tbsp 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 tsp mild indian curry powder
• 1 cup 250ml coconut milk
• 1 tbsp 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

The Instruction of vietnamese seafood curry

• 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
• 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

Nutritions of Vietnamese Seafood Curry

fatContent: 478 717 calories
saturatedFatContent: 24 grams fat
carbohydrateContent: 11 grams saturated fat
sugarContent: 5 grams carbohydrates
fibreContent: 3 grams sugar
proteinContent: n a
cholesterolContent: 59 grams protein
sodiumContent: 291 milligrams cholesterol

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