Red Curry Fish Stew with Rau Ram |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Rau Ram livens up Red Curry Fish Stew. This Asian herb is similar in flavor to cilantro that has bolted. It has a slightly peppery, aromatic, almost soapy taste. Ingredients:
1 can (13.5 oz.) reduced-sodium chicken broth |
1 can (14.5 oz.) coconut milk |
1 to 2 tbsp. red curry paste |
2 quarter-size slices fresh ginger |
2 tablespoons sugar |
juice of 1 lime |
1 cup rau ram leaves |
1/2 cup mung bean sprouts |
4 ounces cleaned and deveined medium shrimp, cut in half lengthwise |
4 ounces cleaned calamari (squid), cut into bite-size pieces |
4 ounces firm white fish such as black bass, cut into cubes |
Directions:
1. Whisk broth, coconut milk, and curry paste together in a 4-qt. pot. Heat over high heat until boiling. Add ginger, sugar, and lime juice, then reduce heat to a simmer. Add rau ram and sprouts and cook 2 minutes.
2. Remove from heat and add seafood. Stir gently to combine and let residual heat cook fish until opaque, 3 to 5 minutes.
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