thai-Curry Seafood Stew

thai-Curry Seafood Stew
thai-Curry Seafood Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    T Thai Red curry paste

  • 2 1/2

    C canned unsweetened coconut milk

  • 1

    C water

  • 1 1/2

    C purchased broccoli slaw

  • 1/2

    lb uncooked shrimp, peeled, deveined.

  • 1/2

    lb sea scallops

  • 1

    lb mussels, scrubbed

  • 1/2

    C chopped fresh basil

  • 2

    T fresh lime juice

  • 2

    T fish sauce

  • 2

    C hot cooked jasmine rice

Directions

Place curry paste in large pot. whisk in 1/2 C coconut milk. Bring to boil; boil 1 minute. Stir in remaining 2 C and 1 C water. Add broccoli slaw, shrimp and scallops. Top with mussels. return to boil. Reduce heat to low; cover and simmer until mussels open and seafood is cooked, about 3 minutes. Discard unopened mussels. Add basil, lime and fish sauce. Season with salt and pepper. Press hot rice into four 2/3 C custard cups, dividing equally. Invert cups to unmold rice into 4 bowls. spoon stew around rice and serve.

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