RED CURRY FISH STEW RECIPES

RED CURRY FISH STEW WITH RAU RAM RECIPE | MYRECIPES

Red Curry Fish Stew with Rau Ram Recipe | MyRecipes image

Rau Ram livens up Red Curry Fish Stew. This Asian herb is similar in flavor to cilantro that has bolted. It has a slightly peppery, aromatic, almost soapy taste.

Provided by MyRecipes

Total Time 30 minutes

Yield Serves 4

Number Of Ingredients 11

Ingredients

1 can (13.5 oz.) reduced-sodium chicken broth
1 can (14.5 oz.) coconut milk
1 to 2 tbsp. red curry paste
2 quarter-size slices fresh ginger
2 tablespoons sugar
Juice of 1 lime
1 cup rau ram leaves
½ cup mung bean sprouts
4 ounces cleaned and deveined medium shrimp, cut in half lengthwise
4 ounces cleaned calamari (squid), cut into bite-size pieces
4 ounces firm white fish such as black bass, cut into cubes

Steps:

Whisk broth, coconut milk, and curry paste together in a 4-qt. pot. Heat over high heat until boiling. Add ginger, sugar, and lime juice, then reduce heat to a simmer. Add rau ram and sprouts and cook 2 minutes.
Remove from heat and add seafood. Stir gently to combine and let residual heat cook fish until opaque, 3 to 5 minutes.

Nutrition Facts : Calories 333 calories, CarbohydrateContent 13 g, CholesterolContent 117 mg, FatContent 26 g, FiberContent 1.2 g, ProteinContent 2.6 g, SaturatedFatContent 20 g, SodiumContent 545 mg

COCONUT RED CURRY STEW RECIPE: HOW TO MAKE IT

Coconut Red Curry Stew Recipe: How to Make It image

This is a fragrant and flavorful dish that's packed with nutritious goodness. I like to enjoy it with sticky rice. —Marly Chaland, Maple, Ontario

Provided by Taste of Home

Categories Lunch

Total Time 01 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1 tablespoon canola oil
1 medium onion, chopped
1 garlic clove, minced
3 to 4 tablespoons red curry paste
1/2 teaspoon sugar
1 small eggplant, cut into 1-inch pieces (about 4 cups)
3 cups cubed peeled butternut squash, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 carton (32 ounces) vegetable broth, divided
1 can (15 ounces) crushed tomatoes
1 can (13.66 ounces) coconut milk
Chopped fresh cilantro
Optional: Lime wedges and hot cooked rice

Steps:

In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until lightly browned, 3-4 minutes. Add garlic; cook and stir 1 minute. Stir in curry paste and sugar., Stir in vegetables, garbanzo beans, 3 cups broth, tomatoes and coconut milk; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 35-40 minutes., Stir in remaining broth; heat through. Serve with cilantro and, if desired, lime wedges and rice.

Nutrition Facts : Calories 457 calories, FatContent 22g fat (16g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 1364mg sodium, CarbohydrateContent 59g carbohydrate (20g sugars, FiberContent 14g fiber), ProteinContent 11g protein.

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