Vietnamese Style Fish Curry with Coconut Milk and Vegetables

A fragrant and flavorful fish curry cooked in coconut milk with a medley of vegetables and aromatic Vietnamese spices. Served over soft rice noodles for a satisfying and healthy meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

750 kcal

Difficulty

Easy

Equipment

2 items

Cost

£6.98/serving

Season:

☀️ Summer

Meal Type:

Dinner

Cuisine:

Indian•Asian•Thai

Main Ingredient:

Fish•Rice

Dietary:

Gluten-Free•Dairy-Free

Mood:

Healthy

Ingredients

Servings

1.5lbFirm white fish fillets (cod, halibut, or snapper)(Cut into 1-inch cubes)

£13.50

2cansCoconut milk(Full-fat preferred for richness)

£3.00

1largeRed bell pepper(Sliced)

£1.10

1largeGreen bell pepper(Sliced)

£1.00

1mediumEggplant(Cubed)

£1.20

2mediumCarrot(Sliced)

£0.30

1canBaby corn(Drained and halved)

£1.00

1mediumYellow Onion(Chopped)

£0.40

4clovesGarlic(Minced)

£0.20

1inchGinger(Grated)

£0.40

2stalksLemongrass(Bruised and finely chopped)

£0.80

2tablespoonsRed Curry Paste(Adjust to taste for spice level)

£0.50

2tablespoonsFish sauce(Can be substituted with soy sauce or tamari for vegetarian option)

£0.30

2tablespoonsLime juice

£0.25

1tablespoonBrown sugar

£0.10

0.3cupFresh cilantro(Chopped, for garnish)

£0.75

0.3cupFresh Thai basil(Chopped, for garnish)

£1.50

2tablespoonsVegetable oil

£0.10

8ozRice noodles(Cooked according to package instructions)

£1.20

1smallBird's eye chili (optional)(Finely chopped, for extra heat)

£0.30

Total Cost

£27.90

£6.98 per serving

Instructions

1.
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion, minced garlic, grated ginger, and lemongrass. Cook until fragrant and softened, about 5 minutes.
2.
Stir in red curry paste and cook for another minute to release its aroma.
3.
Pour in coconut milk, fish sauce, brown sugar, and bird's eye chili (if using). Bring to a simmer.
4.
Add sliced bell peppers, cubed eggplant, sliced carrots, and baby corn to the pot. Simmer for 10-15 minutes, or until vegetables are tender.
5.
Gently add fish cubes to the curry. Simmer for 5-7 minutes, or until fish is cooked through and flakes easily.
6.
Stir in lime juice.
7.
Serve hot over cooked rice noodles. Garnish with fresh cilantro and Thai basil.

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My Notes

Nutrition Information

Nutrition per serving (450g)

750 kcal / 3138 kJ

Carbs

45g

17% of RDA

Fat

45g

64% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

20 g

22% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

35 g

175% of RDA

Chef's Tips

Adjust the amount of red curry paste to control the spice level.

You can use other vegetables of your choice, such as broccoli, zucchini, or mushrooms.

For a thicker curry, simmer for a longer time to allow the sauce to reduce.

For a richer flavor, use homemade coconut milk.

Leftovers can be stored in the refrigerator for up to 3 days.

Cooking Equipment

Large pot or Dutch oven

Large skillet or wok

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the amount of red curry paste to control the spice level.

You can use other vegetables of your choice, such as broccoli, zucchini, or mushrooms.

For a thicker curry, simmer for a longer time to allow the sauce to reduce.

For a richer flavor, use homemade coconut milk.

Leftovers can be stored in the refrigerator for up to 3 days.

Vietnamese Style Fish Curry with Coconut Milk and Vegetables

Ingredients

Instructions