Vietnamese style cod, prawn and coconut curry

Name: Vietnamese style cod, prawn and coconut curry | Asda Good Living
Total time: 25 min
Yield: 6
Cuisine: Indian
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); 1 lime (½ for juice, plus remainder as wedges); 300g steamed jasmine rice (cooked); coriander sprigs

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

By Asda Good Living,29th March 2017

(102 votes)

Cook: 25 Mins

Serves: 6

Price: £3.50 per serving

Nutritional Information

Each 409g serving contains

Energy
1575kj
376kcal

19%

Fat
8.6g

Med
12%

Saturates
4.9g

Med
25%

Sugars
2.9g

Low
3%

Salt
1.23g

Med
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)

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.