Vietnamese Seafood Curry

• 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

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.

vegetable oil, garlic, green onions, carrot, stalks lemongrass, red chilies, curry, coconut milk, fish sauce, firmfleshed, green king prawns, sugar snap peas, basil, jasmine rice

Taken from www.food.com/recipe/vietnamese-seafood-curry-460441 (may not work)