Ingredients

1 tbsp vegetable oil 4 shallots, finely chopped 3 garlic cloves, finely chopped 2 stalks lemongrass, tough outer leaves discarded, thinly sliced 1-inch (2.5 cm) fresh ginger, finely grated 1/2 tsp crushed dried red chilies 1 tsp mild curry powder 1/2 tsp ground cinnamon 1/2 tsp ground star anise 1/2 tsp ground coriander 2 fresh red jalapeno or serrano chilies, seeded and finely chopped 1 can (14 fl oz) coconut milk 5 fresh lime leaves or finely grated zest of 4 limes 8 oz (225 g) peeled raw tiger prawns 12 oz (340 g) firm white fish such as snapper or sea bream (porgy), skinned and cut into 1 in (2.5 cm) cubes 20 fresh Thai basil leaves, coarsely chopped 30 fresh cilantro leaves, coarsely chopped 6 scallions (green onions), finely chopped Juice of 1 lime 2 tbsp Asian fish sauce

Description

South Vietnamese Seafood Curry. Vietnam Has Nearly Two Thousand Miles Of Coast, And Huge River Deltas’the Mekong, The Perfume River, And The Red River. Fish, Shellfish, And Anything That Swims Or Lives Near Water Are An Essential Part Of Vietnamese

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