Vietnamese style cod, prawn and coconut curry
- 1tbsp rapeseed oil
- 1tbsp ground turmeric
- 2tbsp Asda Mild Curry Powder
- 2 shallots (finely sliced)
- 4cm piece ginger (grated)
- 2 cloves garlic (finely sliced)
- 1 bird’s eye chilli, finely sliced, plus extra to garnish (optional)
- 1tbsp tomato purée
- 400ml reduced-fat coconut milk
- 200ml stock (made using ½ reduced-salt chicken stock cube)
- 2tsp soft dark brown sugar
- 1 stick lemongrass (bashed)
- 2 bay leaves
- 1tbsp fish sauce
- 600g cod loin (cut into bite-sized chunks)
- Extra Special frozen Indonesian Tiger Prawns (defrosted, shells removed, leaving tails on)
- To Serve
- 1 lime (½ for juice, plus remainder as wedges)
- 300g steamed jasmine rice (cooked)
- coriander sprigs
Put the oil in a large pan over a high heat.
Add the garlic, ginger and shallot and fry for 30 secs - 1 min until just starting to turn golden brown.
Add the curry powder, turmeric and chilli, and stir-fry for 30 secs.
Add the tomato purée, coconut milk, stock, sugar, lemongrass, bay leaves and fish sauce. Bring to the boil, then simmer until thickened.
Add the cod and prawns, and bring back to the boil.
Cover and simmer for 5 mins until the cod is cooked through and the prawns are pink.
Stir in the lime juice, garnish with coriander and serve with rice.