Vietnamese Style Cod, Prawn and Coconut Curry

Another fantastic member recipe, courtesy of the lovely Dianne!

Experience the true taste of South East Asia with this delicious curry – chilli, coconut and lemongrass, give it the characteristic Vietnamese flavours, which you will love. It will be a party in your mouth!! Enjoy!

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Vietnamese Style Cod, Prawn and Coconut Curry

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  • Author: Rachel Wilcock
  • Total Time: 45 minutes
  • Yield: 6 1x


Taste the orient with this amazing dish!



1 tbsp oil

1 tbsp ground turmeric

2 tbsp mild curry powder

2 shallots (finely sliced)

4cm piece of fresh ginger (grated)

2 cloves garlic (finely sliced)

1 bird’s eye chilli (finely sliced) plus extra for garnish if you like heat

1 tbsp tomato puree

400ml reduced fat coconut milk

200ml stock (0.5 chicken stock cube)

2 tsp soft dark brown sugar

1 stick lemongrass (bashed) – optional

1 tbsp fish sauce

600g cod loin (cut into bite sized pieces) – use defrosted frozen fish for a cheaper version

250g prawns – king prawns are best – again frozen are cheaper

To serve

1 lime (half for the juice, remainder for wedges)

300g jasmine rice (dry weight – ie 50g each)

coriander for garnish


  1. Put the oil in a large pan over a high heat.
  2. Add the garlic, ginger and shallot and fry for 30 secs – 1 min until just starting to turn golden brown.
  3. Add the curry powder, turmeric and chilli, and stir-fry for 30 secs.
  4. Add the tomato purée, coconut milk, stock, sugar, lemongrass and fish sauce. Bring to the boil, then simmer until thickened.
  5. Add the cod and prawns, and bring back to the boil.
  6. Cover and simmer for 5 mins until the cod is cooked through and the prawns are pink (if started raw)
  7. Stir in the lime juice, garnish with coriander and serve with rice.
  • Prep Time: 20
  • Cook Time: 25


  • Calories: 376

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