A simple blend of Thai red curry paste, coconut milk, veggies and seafood, seasoned to perfection. Enjoy this stew on a cold winters day or whenever you need a food comfort food.
Ingredients:
1 lb. mixed seafood (shrimp, mussels, clams, scallops)
1 onion, diced
1 red bell pepper, diced
3 garlic cloves, minced
2 tbsp. red curry paste
1 tbsp. grated ginger
1 can (13.5 oz.) coconut milk
1 cup chicken or vegetable broth
1 tbsp. fish sauce
2 tsp. brown sugar
1 lime, juiced
Salt and pepper to taste
Chopped cilantro, for serving
Directions:
Heat a large pot over medium-high heat.
Add diced onion and diced red bell pepper to the pot and cook until softened.
Add minced garlic, red curry paste, and grated ginger to the pot and cook for 1-2 minutes or until fragrant.
Pour in coconut milk, chicken or vegetable broth, fish sauce, and brown sugar to the pot and stir to combine.
Bring mixture to a boil and reduce heat to low.
Add mixed seafood to the pot and cook for 5-7 minutes or until cooked through.
Stir in lime juice and season with salt and pepper to taste.
Serve seafood stew with chopped cilantro on top.
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