Vietnameseseafoodcurry Recipes
21 SIMPLE VIETNAMESE RECIPE COLLECTION
Looking for Vietnamese recipes to create a feast for the family? From the popular street food, banh mi to the nutrient-dense spring rolls, treat yourself to a taste of Vietnam!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 21
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Vietnamese dish in 30 minutes or less!
Nutrition Facts :
VIETNAMESE SEAFOOD CURRY
A recipe from Notebook magazine- easy and tasty. Easily made gluten-free provided the curry powder and fish sauce used are gluten-free too
Provided by Jubes
Categories Vietnamese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 527.9, Fat 23.5, SaturatedFat 12.9, Cholesterol 236.2, Sodium 1454.8, Carbohydrate 52.1, Fiber 3.9, Sugar 41.5, Protein 29.1
AUTHENTIC JAPANESE CURRY
This recipe was passed on to me by my native Japanese mother, the all-time favorite Japanese dish for my friends. I always cook this dish for any party, and it goes really quick! The secret of this tasty curry is the sauteed minced onion with garlic and ginger so please do not skip this step.
Provided by MINAMINA
Categories World Cuisine Recipes Asian Japanese
Time 1h25m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil over medium heat in a large pot. Cook and stir minced onion, garlic, and ginger in the hot oil until lightly browned, 5 to 8 minutes. Add potatoes, carrots, and chopped onions; stir until softened, about 5 minutes.
- Pour water into the pot and bring to a boil. Skim off any residue that comes to the surface. Stir in laurel leaves. Reduce heat to medium and boil until all vegetables are easily pierced with a fork, about 10 minutes.
- Break curry paste into blocks and stir 5 1/4 ounces into the pot. Add tomato, apple, and honey; stir to combine. Cover, reduce heat to low, and let simmer for 30 minutes. Stir in remaining pieces of curry paste if end mixture is too watery. Serve with cooked rice.
Nutrition Facts : Calories 327.3 calories, Carbohydrate 65.2 g, Fat 5.1 g, Fiber 5.6 g, Protein 5.7 g, SaturatedFat 0.8 g, Sodium 624.1 mg, Sugar 16.2 g
VIETNAMESE VEGETABLE CURRY
Indian merchants introduced curries to Vietnam more than ten centuries ago. The Vietnamese made curry their own by adding their own flavors such as lemongrass and ginger. For this recipe, use the Vietnamese curry powder called Golden Bells. It's milder (less cumin and fennel seeds) and won't overwhelm the lemongrass and ginger. In case it's not available, I've included a recipe for a curry powder to make at home. For a variations of this recipe, try yucca, taro, cauliflower, long beans and chayote. The recipe is adapted from the book, Pleasures of the Vietnamese Table, by Mai Pham. The Vietnamese curry recipe is from, A World of Curries, by Dave DeWitt.
Provided by lynnski LA
Categories Curries
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 26
Steps:
- .Heat the oil in a wok or a large pot over moderate heat, add the shallots, garlic and curry powder and stir until fragrant, about 20 seconds.
- Add the chili paste, soy sauce, salt, sugar, coconut milk, turmeric, water, bean curd skins, lemongrass and ginger, then combine.
- Add the carrots and onion, then cover and simmer for 5 minutes.
- Add the sweet potato, cauliflower and tomato and cook until the veggies are tender, another 15 minutes or so.
- Transfer to a serving bowl and garnish with cilantro.
- Serve with steamed jasmine rice.
Nutrition Facts : Calories 294.7, Fat 22.4, SaturatedFat 16.2, Sodium 519.8, Carbohydrate 22.6, Fiber 5.1, Sugar 11.8, Protein 5.4
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