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Vietnamese fish curry

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings


  • 2 teaspoons peanut oil
  • 1 stem lemon grass, pale section only, finely chopped
  • 1 tablespoon curry powder
  • 400ml can coconut milk
  • 250ml (1 cup) Massel chicken style liquid stock
  • 600g basa fillets, cut into 4cm pieces
  • 250g broccoli, cut into florets
  • 2 teaspoons caster sugar
  • 2 teaspoons fish sauce
  • Fresh coriander sprigs, to serve
  • Steamed white rice, to serve


  • 1
    Heat oil in a wok over medium-high heat. Cook the lemon grass, stirring, for 1 minute. Add the curry powder and cook for 30 seconds or until aromatic.
  • 2
    Add the coconut milk and stock. Bring to the boil. Reduce heat to medium-low and cook, stirring often, for 15 minutes or until the mixture thickens slightly.
  • 3
    Add fish and broccoli. Cook for 3 minutes or until fish is cooked through. Stir in sugar and fish sauce. Top with coriander. Serve with rice.

Source: taste.com.au


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