Prawncurry

Vietnamese style cod, prawn and coconut curry

The blend of spices in this curry are a wonderful match for fish – salmon and red fish would also work well here

By , 29 March 2017

(56 votes)

Vietnamese style cod, prawn and coconut curry
  • 25 Mins

  • Serves: 6

Nutritional Info
Each 409g serving contains
  • Energy

    1574KJ

    376KCAL

    19%
  • Fat

    8.6g

    low

    12%
  • Saturates

    4.9g

    low

    25%
  • Sugars

    2.9g

    low

    3%
  • Salt

    1.23g

    low

    21%
of your reference intake.
Typical energy values per 100g: 385kJ/92kcal.
Ingredients
  • 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
Method
  • 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.