Thai-Curry Seafood Stew

Name: Thai-Curry Seafood Stew
Ingredients: 1 tablespoon Thai red curry paste; 2 1/2 cups canned unsweetened coconut milk; 1 cup water; 1 1/2 cups purchased broccoli slaw; 1/2 pound uncooked shrimp, peeled, deveined; 1/2 pound sea scallops; 1 pound mussels, scrubbed; 1/2 cup chopped fresh basil; 2 tablespoons fresh lime juice; 2 tablespoons fish sauce (nam pla; optional); 2 cups hot cooked jasmine rice or medium-grain rice (2/3 cup raw)

11 ingredients

14 steps

Ingredients

1 tablespoon Thai red curry paste
2 1/2 cups canned unsweetened coconut milk
1 cup water
1 1/2 cups purchased broccoli slaw
1/2 pound uncooked shrimp, peeled, deveined
1/2 pound sea scallops
1 pound mussels, scrubbed
1/2 cup chopped fresh basil
2 tablespoons fresh lime juice
2 tablespoons fish sauce (nam pla; optional)
2 cups hot cooked jasmine rice or medium-grain rice (2/3 cup raw)

Directions

1

Place curry paste in large pot.
2

Whisk in 1/2 cup coconut milk.
3

Bring to boil; boil 1 minute.
4

Stir in remaining 2 cups coconut milk and 1 cup water.
5

Add broccoli slaw, shrimp, and scallops.
6

Top with mussels.
7

Return to boil.
8

Reduce heat to low; cover and simmer until mussels open and seafood is cooked, about 3 minutes.
9

Discard unopened mussels.
10

Add basil, lime juice, and fish sauce, if desired.
11

Season with salt and pepper.
12

Press hot rice into four 2/3-cup custard cups, dividing equally.
13

Invert cups to unmold rice into 4 bowls.
14

Spoon stew around rice and serve.