Curry Seafood Stew Recipe
Grilled calamari steak, shrimp, scallops, fresh fish, red curry broth, jasmine rice, thai basil, scallions, peanuts
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Ingredients
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Seafood
Broth
Garnishes and accompaniments
Method
Preparing the seafood
Making the broth
Prepare the broth
In a large pot, heat a tablespoon of oil over medium heat. Add in the red curry paste and stir for about 2 minutes until fragrant.
Add coconut milk and stock
Pour in the coconut milk and fish stock (or water). Stir well to combine, and bring to a gentle simmer.
Season the broth
Add lime juice, salt, and sugar to the broth and let it simmer for about 10 minutes, allowing the flavors to meld.
Cooking the seafood
Cook the seafood
Add the calamari rings, shrimp, scallops, and fish to the broth. Cook for about 5-7 minutes or until the seafood is cooked through and opaque.
Cooking the rice and garnishing
Cook the jasmine rice
While the seafood is cooking, rinse the jasmine rice under cold water until the water runs clear. In a separate pot, combine the rinsed rice with 200 ml of water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until the rice is tender.
Prepare garnishes
Chop the scallions and set aside. Rinse the Thai basil leaves and prepare the chopped peanuts.
Serving
Serve the stew
In bowls, serve a portion of jasmine rice topped with the seafood curry stew. Garnish with Thai basil, chopped scallions, and peanuts. Enjoy!