Vietnameseseafoodcurry Recipes
VIETNAMESE SEAFOOD CURRY
A recipe from Notebook magazine- easy and tasty. Easily made gluten-free provided the curry powder and fish sauce used are gluten-free too
Provided by Jubes
Categories Vietnamese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 527.9, Fat 23.5, SaturatedFat 12.9, Cholesterol 236.2, Sodium 1454.8, Carbohydrate 52.1, Fiber 3.9, Sugar 41.5, Protein 29.1
VIETNAMESE VEGETABLE CURRY
Indian merchants introduced curries to Vietnam more than ten centuries ago. The Vietnamese made curry their own by adding their own flavors such as lemongrass and ginger. For this recipe, use the Vietnamese curry powder called Golden Bells. It's milder (less cumin and fennel seeds) and won't overwhelm the lemongrass and ginger. In case it's not available, I've included a recipe for a curry powder to make at home. For a variations of this recipe, try yucca, taro, cauliflower, long beans and chayote. The recipe is adapted from the book, Pleasures of the Vietnamese Table, by Mai Pham. The Vietnamese curry recipe is from, A World of Curries, by Dave DeWitt.
Provided by lynnski LA
Categories Curries
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 26
Steps:
- .Heat the oil in a wok or a large pot over moderate heat, add the shallots, garlic and curry powder and stir until fragrant, about 20 seconds.
- Add the chili paste, soy sauce, salt, sugar, coconut milk, turmeric, water, bean curd skins, lemongrass and ginger, then combine.
- Add the carrots and onion, then cover and simmer for 5 minutes.
- Add the sweet potato, cauliflower and tomato and cook until the veggies are tender, another 15 minutes or so.
- Transfer to a serving bowl and garnish with cilantro.
- Serve with steamed jasmine rice.
Nutrition Facts : Calories 294.7, Fat 22.4, SaturatedFat 16.2, Sodium 519.8, Carbohydrate 22.6, Fiber 5.1, Sugar 11.8, Protein 5.4
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