Vietnamese-style seafood curry
A recipe from the Good Food collection.
Ingredients
Curry Paste
1 tablespoon coriander seeds
2 teaspoons cumin seeds
1 teaspoon chilli flakes
2 teaspoons shrimp paste
4 garlic cloves, chopped
2 lemon grass stems, white part only, chopped
2 cm (¾ inch) piece of fresh turmeric, chopped
5 spring onions (scallions), chopped
3 cm (1¼ inch) piece of fresh ginger, chopped
2 tablespoons vegetable oil
Method
Step 1
To make the curry paste, put the coriander, cumin and chilli in a hot wok and dry-fry over high heat for 30 seconds, or until fragrant. Transfer to a spice grinder and grind to a powder. Wrap the shrimp paste in foil and heat in a hot wok for 1 minute on each side, or until fragrant. Add to the spices in the grinder with the garlic, lemon grass, turmeric, spring onion, ginger, oil and 1 tablespoon water and grind to a smooth paste.
Step 2
Heat a wok over high heat, add the paste and cook for 1 minute, or until fragrant. Add the coconut cream, chicken stock, galangal and pumpkin and cook over high heat for 4–5 minutes, or until the pumpkin is tender.
Step 3
Add the fish, prawns and scallops and cook for 2–3 minutes, or until cooked through. Stir in the fish sauce and mint and serve with rice.
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