THAI FISH STEW RECIPES

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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

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 RED CURRY FISH STEW RECIPE | MYRECIPES



Thai Red Curry Fish Stew Recipe | MyRecipes image

Light coconut milk works well in this fish stew, and prepared Thai red curry paste, found in most supermarkets, makes it a snap to put together.

Provided by MyRecipes

Total Time 45 minutes

Yield Makes 6 servings (serving size: 1 1/2 cups of curry and 1 cup of rice)

Number Of Ingredients 13

3 cups jasmine rice
½ teaspoon salt
1 large sweet potato (often labeled
2 cans (13 1/2 oz. each) light coconut milk, divided
2 tablespoons Thai red curry paste (see Notes)
2 teaspoons freshly grated lime zest (green part only; see Notes)
2 tablespoons Asian fish sauce
2 tablespoons firmly packed dark brown sugar
1?½ pounds firm fish fillets, such as halibut or tilapia
6 ounces fresh whole spinach leaves
1 cup loosely packed basil
1 cup loosely packed mint leaves
Lime wedges

Steps:

  • Bring 6 cups water to a boil in a medium saucepan. Add rice and salt. Cover and reduce heat to low. Cook 15 minutes, then turn off heat and let sit 5 minutes. Fluff with a fork and cover to keep warm until ready to serve.
  • Meanwhile, bring 1 in. of water to a boil in a large saucepan. Peel sweet potato and cut into 1/2-in. cubes. Put in a steamer basket over boiling water. Cover and steam until tender, about 10 minutes. Set aside.
  • While sweet potato is cooking, spoon about 1/4 cup from top of coconut milk in each can (the thick opaque layer) and put in a 4- to 5-qt. pot or deep sauté pan. Add curry paste and whisk until smoothly blended. Stir mixture over medium heat until nearly dry, 3 to 5 minutes.
  • Reduce heat to medium-low and add remaining coconut milk, lime zest, fish sauce, and brown sugar. Simmer 5 minutes.
  • Meanwhile, cut fish into 1 1/2-in. cubes. Increase heat to medium; add fish and spinach. Cover and cook until fish is no longer translucent, 5 to 7 minutes.
  • Chop basil and mint and stir into stew along with sweet potato cubes. Serve with rice and lime wedges.
  • Variations:
  • Chicken: Substitute boned, skinned breast for the fish. Cut into 1/4- by 1/2- by 2-in. strips to ensure quick cooking.
  • Pork: Use tenderloin in place of the fish, trimming fat and cutting meat into 1/4-in.-thick strips.
  • Swap the greens: Try green Swiss chard instead of spinach: Thinly slice stems and steam with sweet potato in step 2; thinly slice the leaves and add with fish in step
  • Make it bountiful: Add chopped zucchini or other summer squash, green beans, thinly sliced red pepper, or slivered sweet onion to the sweet potato for the last 5 minutes of steaming time.
  • Switch the starch: Yukon Gold potatoes work nicely in place of sweet potato and have a similar cooking time.

Nutrition Facts : Calories 707 calories, CarbohydrateContent 113 g, CholesterolContent 36 mg, FatContent 13 g, FiberContent 4.9 g, ProteinContent 38 g, SaturatedFatContent 5.5 g, SodiumContent 965 mg

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