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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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:
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 |
1/2 cup thai basil (use regular basil if thai basil not available) |
steamed jasmine rice and lime wedge, to serve |
Directions:
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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