Looking for a dinner that feels restaurant-worthy without demanding hours in the kitchen? This Vietnamese-inspired seafood curry brings together delicate fish, succulent prawns, sweet scallops and an irresistibly fragrant coconut sauce.

Fresh ginger, lemongrass and lime leaves give the dish its distinctive aroma, while cherry tomatoes and mushrooms add colour and texture. Everything comes together in one pan, making it an excellent choice for a special family dinner or an enjoyable weekend meal.

What Makes This Curry Special?

Unlike heavier curries, this dish balances richness with fresh, aromatic ingredients. Coconut cream creates a silky sauce, while turmeric adds golden colour and paprika provides gentle warmth.

Cooking the seafood separately before adding it to the sauce helps preserve its delicate texture. A final scattering of dill, chives and lime brings freshness to every serving.

Ingredients You'll Need

Servings: 4

Preparation time: 20 minutes

Cooking time: 25 minutes

Total time: 45 minutes

Difficulty: Easy

For the seafood:

250g firm white fish, such as cod, cut into large pieces

150g raw tiger prawns, peeled and deveined

200g baby scallops

200g cherry tomatoes

100g oyster mushrooms

2 tablespoons vegetable oil, plus a little extra

1 teaspoon salt

For the coconut curry:

4 shallots, finely sliced

50g fresh ginger, chopped

4 garlic cloves, finely chopped

2 lemongrass stalks, finely chopped

8 lime leaves, divided

3 red chillies, sliced

400ml coconut cream

20g sugar

2 teaspoons paprika

1 teaspoon ground turmeric

2 chicken stock cubes

200ml water

For serving:

20g fresh chives

1½ tablespoons vegetable oil

20g fresh dill

1 lime, cut into wedges

Cooked jasmine rice or rice noodles

Start With The Seafood

Season the fish, prawns and scallops with salt. Heat one tablespoon of oil in a large, deep frying pan over a medium-high heat.

Cook the fish for three to four minutes on each side until lightly golden. Transfer to a plate. Briefly sear the prawns for one to two minutes and the scallops for approximately one minute, then set aside.

Add a little more oil if necessary. Cook the tomatoes for two to three minutes until their skins begin to blister. Add the mushrooms, allow them to brown briefly, then remove everything from the pan.

Build The Fragrant Sauce

Heat the remaining tablespoon of oil in the same pan. Add the shallots, ginger, garlic, lemongrass, four whole lime leaves and sliced chillies.

Cook for three to five minutes, stirring until softened and wonderfully aromatic.

Pour in the coconut cream, followed by the sugar, paprika, turmeric, crumbled stock cubes and water. Stir thoroughly and simmer for two minutes.

Return the seafood, tomatoes and mushrooms to the sauce. Cook gently until everything is thoroughly heated through and the fish, prawns and scallops are fully cooked.

Add The Finishing Touches

Combine the chopped chives with the remaining oil to make a simple herb dressing.

Divide the curry between warm bowls, then garnish with dill, finely sliced remaining lime leaves and a few thin ginger strips. Remove the whole lime leaves before serving.

Finish with chive oil and fresh lime wedges. Jasmine rice is ideal for absorbing the sauce, while rice noodles make a delicious alternative.

Make It Your Own

For a milder dish, reduce the chillies. If oyster mushrooms are unavailable, ordinary mushrooms provide a convenient substitute.

Avoid boiling the seafood vigorously during the final stage, as this can make it rubbery.

A Delicious Dinner To Share

This aromatic seafood curry brings vibrant Vietnamese-inspired flavours to the dinner table without complicated preparation. With its creamy sauce, tender seafood and fresh herbs, it is a satisfying meal worth making again.