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

Level

Easy

Yields

4 servings

Cost

£6.98

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

The Method

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

The Method