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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”

Ingredients Nutrition

  • 8 teaspoons vegetable oil
  • 2 garlic cloves, finely chopped
  • 2 green onions, thinly sliced
  • 1 small carrot, halved lengthways, thinly sliced on the diagonal
  • 2 stalks lemongrass, white part only, finely chopped
  • 2 small red chilies, seeded, finely chopped
  • 2 teaspoons mild indian curry powder (gluten-free if required for diet)
  • 1 cup coconut milk
  • 1 tablespoon fish sauce (gluten-free if required for diet)
  • 750 g firm-fleshed white boneless fish fillets, cut into 6cm pieces
  • 750 g medium green king prawns, peeled, deveined, leaving tails intact
  • 300 g sugar snap peas, trimmed or 300 g snow peas
  • 12 cup Thai basil (use regular basil if Thai basil not available)
  • steamed jasmine rice and lime wedge, to serve


  1. Heat oil in a heavy-based saucepan over medium heat.
  2. Add garlic, shallots and carrot and cook, stirring, for 1-2 minutes or until soft.
  3. Add lemongrass, chillies and curry powder and cook for 3 minutes or until fragrant.
  4. Add coconut milk, 1 cup water and fish sauce to the pan and bring to a simmer.
  5. Add fish and simmer gently, partially covered, for 3 minutes.
  6. Stir in prawns and peas and simmer gently, partially covered, for 2 minutes or until seafood is tender.
  7. Serve scattered with basil leaves, with steamed rice and lime wedges.

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