Thai-Curry Seafood Stew
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 cup water
- 1/2 cup chopped fresh basil
- 2 tablespoons fresh lime juice
- 1/2 pound sea scallops
- 1 tablespoon thai red curry paste
- Carbohydrate 92 g(31%)
- Cholesterol 117 mg(39%)
- Fat 34 g(53%)
- Fiber 1 g(5%)
- Protein 39 g(77%)
- Saturated Fat 28 g(138%)
- Sodium 921 mg(38%)
- Calories 825
Preparation 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, shrimp, and scallops. Top with mussels. Return to boil. Reduce heat to low; cover and simmer until mussels open and seafood is cooked, about 3 minutes. Discard unopened mussels. Add basil, lime juice, and fish sauce, if desired. 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.
Preparation 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, shrimp, and scallops. Top with mussels. Return to boil. Reduce heat to low; cover and simmer until mussels open and seafood is cooked, about 3 minutes. Discard unopened mussels. Add basil, lime juice, and fish sauce, if desired. 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.
