THAI COCONUT FISH STEW RECIPES

Name: thai seafood stew
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon red curry paste; 1 1/2 cans light coconut milk; 1 cup water; 1 lb shrimp, peeled and deveined; 1/2 lb scallops; 1 lb mussels, cleaned; 1/2 cup chopped fresh basil; 2 tablespoons lime juice; 2 tablespoons nam pla (fish sauce) (optional); 2 cups cooked jasmine rice

THAI SEAFOOD STEW RECIPE - FOOD.COM

thai seafood stew Recipe - Food.com image

Make and share this thai seafood stew recipe from Food.com.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon red curry paste
1 1/2 cans light coconut milk
1 cup water
1 lb shrimp, peeled and deveined
1/2 lb scallops
1 lb mussels, cleaned
1/2 cup chopped fresh basil
2 tablespoons lime juice
2 tablespoons nam pla (fish sauce) (optional)
2 cups cooked jasmine rice

Steps:

put curry paste in lge heavy pot, add 1/2 can coconut milk, bring to boil.
add remaining coconut milk and water.
add seafood, cover and simmer until mussels open, about 4 minutes.
discard unopened mussels add basil, lime juice, nam pla and serve over rice.

Nutrition Facts : Calories 605.6, FatContent 4.8, SaturatedFatContent 1, CholesterolContent 271.4, SodiumContent 678.4, CarbohydrateContent 82, FiberContent 2.8, SugarContent 0.1, ProteinContent 53.2

THAI COCONUT FISH RECIPE | LAND O’LAKES

Thai Coconut Fish Recipe | Land O’Lakes image

Thai flavors of coconut and curry come together in this fish recipe.

Provided by Land O'Lakes

Categories Fish Coconut Main Course Savory Cooking Fruit Seafood Meat, poultry, and seafood

Total Time 0 minutes

Prep Time 10 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

Topping
1/2 cup sweetened flaked coconut, toasted
1 tablespoon chopped fresh cilantro leaves
1 teaspoon freshly grated lime zest
Thai Fish
2 tablespoons Land O Lakes® Butter
1/4 cup finely chopped shallots
2 tablespoons red curry paste
2 tablespoons fish sauce
1 (13-ounce) can coconut milk
2 tablespoons finely chopped fresh lemongrass
2 teaspoons finely chopped gingerroot
1 pound fresh or frozen cod fillets, * thawed if frozen, cut into 1-inch chunks
3 cups hot cooked rice

Steps:

Combine all topping ingredients in bowl; set aside.
Melt butter in 12-inch skillet until sizzling. Add shallots; cook over medium heat 3-5 minutes or until tender. Add curry paste; continue cooking, stirring, 1 minute or until heated through. Stir in fish sauce, coconut milk, lemongrass and gingerroot. Bring to a boil.
Reduce heat to medium-low; cook 4-6 minutes or until slightly thickened. Add cod; continue cooking 5-7 minutes or until fish is opaque and flakes easily.
Divide rice evenly among serving bowls. Spoon fish mixture over rice. Top with coconut mixture.

Nutrition Facts : Calories 590 calories, FatContent 34 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 65 milligrams, SodiumContent 1090 milligrams, CarbohydrateContent 46 grams, FiberContent 3 grams, SugarContent grams, ProteinContent 27 grams

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