Ingredients for Thai Seafood Stew
- Red Curry Paste
- Light Coconut Milk
- 1/2 cup water
- Shrimp
- Scallops
- Mussels
- Fresh Basil
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce (nam pla)
- Jasmine Rice
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How to Make Thai Seafood Stew
- In a large, heavy-bottomed pot, sauté the Thai red curry paste for 1 minute over medium heat until fragrant.
- Pour in 1/2 can of the coconut milk and bring to a simmer, stirring constantly.
- Add the remaining coconut milk and water. Stir to combine.
- Gently add the mixed seafood to the pot.
- Cover and simmer for 4-5 minutes, or until the mussels have opened and the seafood is cooked through. Discard any mussels that do not open.
- Stir in the fresh Thai basil leaves, lime juice, and fish sauce.
- Serve immediately over a bed of hot cooked rice. Garnish with extra lime wedges and basil if desired.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
0g
Fat
4g
Carbs
27g