Vietnamese Seafood Curry - cooking recipe

Ingredients

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

Preparation

Heat oil in a heavy-based saucepan over medium heat.
Add garlic, shallots and carrot and cook, stirring, for 1-2 minutes or until soft.
Add lemongrass, chillies and curry powder and cook for 3 minutes or until fragrant.
Add coconut milk, 1 cup water and fish sauce to the pan and bring to a simmer.
Add fish and simmer gently, partially covered, for 3 minutes.
Stir in prawns and peas and simmer gently, partially covered, for 2 minutes or until seafood is tender.
Serve scattered with basil leaves, with steamed rice and lime wedges.