Coconut Curry Seafood Stew Recipe
calamari, shrimp, scallops, fresh fish, red curry broth, jasmine rice, thai basil, scallions, peanuts
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Ingredients
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Seafood
Curry Broth
Garnishes
Method
Prepare the Rice
- 1
Cook the Jasmine Rice
In a medium saucepan, combine the uncooked jasmine rice with 300 ml of water. Bring to a boil over medium-high heat, then reduce to low and cover. Cook for 15 minutes or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.
Make the Curry Broth
- 2
Prepare the Curry Base
In a large pot, heat a little vegetable oil over medium heat. Add the red curry paste and sauté for about 2 minutes until fragrant.
- 3
Combine the Coconut Milk and Broth
Pour in the coconut milk and vegetable broth (or seafood stock). Stir well to combine with the curry paste.
- 4
Flavor the Broth
Add the fish sauce and lime juice to the pot. Bring the mixture to a gentle simmer.
Cook the Seafood
- 5
Add the Seafood
Carefully add the calamari, shrimp, scallops, and cubed fish into the simmering broth. Cook for about 5-7 minutes or until the seafood is cooked through and tender.
Serve the Stew
- 6
Plate the Dish
In serving bowls, place a generous scoop of jasmine rice. Ladle the seafood curry stew over the rice.
- 7
Garnish
Top with Thai basil leaves, chopped scallions, and chopped peanuts for added flavor and texture. Serve hot.