Vietnamese Seafood Curry
Dive into the vibrant flavors of a **Vietnamese Seafood Curry**, a comforting dish that brings the ocean to your table with a medley of shrimp, white fish, and squid in a fragrant coconut milk broth. Infused with the bold essence of lemongrass, kaffir lime leaves, and a touch of red curry paste, this recipe offers a perfect balance of savory and mildly sweet notes heightened by fish sauce and brown sugar. Tender vegetables like baby bok choy and carrots add texture and nutrition, while the silky coconut base is gently spiced with turmeric and ginger for a subtle heat. Served over fluffy jasmine rice and garnished with Thai basil and chili slices, this one-pot wonder is both elegant and easy to make, ready in under an hour. Perfect for seafood lovers searching for an aromatic and wholesome weeknight dinner idea.
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Recipe Information
Ingredients
- 300 grams Shrimp (peeled and deveined)
- 300 grams White fish fillets (such as cod or snapper, cut into chunks)
- 200 grams Squid (cleaned and sliced into rings)
- 400 milliliters Coconut milk
- 250 milliliters Fish stock
- 2 pieces Lemongrass stalks (bruised and cut into 3-inch pieces)
- 1 tablespoon Ginger (finely grated)
- 3 cloves Garlic (minced)
- 2 pieces Shallots (finely chopped)
- 2 tablespoons Red curry paste
- 1 teaspoon Turmeric powder
- 1 tablespoon Fish sauce
- 1 teaspoon Brown sugar
- 4 pieces Kaffir lime leaves
- 1 large Carrot (sliced thinly)
- 4 pieces Baby bok choy (halved if large)
- 10 grams Thai basil leaves (for garnish)
- 1 piece Red chili (sliced, for garnish)
- 2 tablespoons Vegetable oil
- 4 servings Cooked jasmine rice (for serving)
Instructions
Heat the vegetable oil in a large pot or wok over medium heat.
Add the shallots, garlic, and ginger, and sauté for 2 minutes until softened and aromatic.
Stir in the red curry paste and turmeric powder. Cook for another minute to allow the spices to bloom.
Add the bruised lemongrass stalks and pour in the coconut milk and fish stock. Stir to combine.
Bring the mixture to a gentle simmer, then add the fish sauce, brown sugar, and kaffir lime leaves.
Add the carrot slices and cook for 5 minutes until slightly softened.
Stir in the shrimp, white fish chunks, and squid. Simmer for 4-5 minutes until the seafood is just cooked through.
Add the baby bok choy and gently simmer for an additional 2-3 minutes until tender but crisp.
Taste and adjust seasoning as needed (add more fish sauce for saltiness or sugar for sweetness).
Remove the lemongrass stalks and kaffir lime leaves before serving.
Serve the curry hot over cooked jasmine rice, garnished with Thai basil leaves and sliced red chili.
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 1059 mg | 46% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 11.4 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 7.1 mcg | 36% | |
| Calcium | 199 mg | 15% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1144 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
