Thai One On

Last night we had friends over for dinner and had some prawns and salmon left over. With the price of seafood these days, I hate to let any go to waste. So after some digging I found this recipe from Epicurious. I made a few small changes to the recipe and it turned out awesome!









Thai-Curry Seafood Stew

1 tablespoon Thai red curry paste
2 1/2 cups canned unsweetened coconut milk
1 cup water
1 1/2 cups purchased broccoli slaw
2 pounds assorted seafood ( I had salmon, prawns, scallops, squid and mussels)
1/2 cup chopped fresh basil
2 tablespoons fresh lime juice
1 tablespoon grated ginger (this was not part of the original recipe)
2 tablespoons fish sauce (optional, but was a great addition to this dish)
2 cups hot cooked jasmine rice or medium-grain rice (2/3 cup raw) (I used sushi rice which had a wonderful texture for this stew)

Place curry paste in large pot. Whisk in 1/2 cup coconut milk. Bring to boil; boil 1 minute. Stir in remaining 2 cups coconut milk and 1 cup water.

Add broccoli slaw and seafood.

Return to boil. Reduce heat to low; cover and simmer until seafood is cooked, about 3 minutes. Add basil, lime juice, ginger and fish sauce. Season with salt and pepper.

Press hot rice into four 2/3-cup custard cups, dividing equally. Invert cups to unmold rice into 4 bowls. Spoon stew around rice and serve.

This was a little spicy for my liking, but if you like spicy food the heat would probably be just right. The broth was rich and had an authentic Thai flavoring, however, if you are watching your figure you may want to replace the coconut milk with the light version!