Coconut Curry Seafood Stew
Dive into the rich flavors of Cham cuisine with this delectable Coconut Curry Seafood Stew. Bursting with the freshness of the sea, this aromatic stew combines succulent shrimp, tender fish, and plump mussels in a luscious coconut curry broth. The blend of fragrant spices and creamy coconut milk creates a harmony of flavors that will transport you to the exotic shores of Champa. Get ready to tantalize your taste buds with this irresistible dish!
ingredients
- 1 lb shrimp, peeled and deveined
- 1 lb white fish fillets, cut into chunks
- 1 lb mussels, cleaned and debearded
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 1 cup fish stock
- 1 red bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- Fresh cilantro leaves, for garnish
steps
- 1.
In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic, sautéing until fragrant and softened.
- 2.
Stir in the red curry paste, coating the onions and garlic, and cook for an additional minute.
- 3.
Pour in the coconut milk and fish stock, stirring well to combine. Bring the mixture to a simmer.
- 4.
Add the shrimp, fish, mussels, red bell pepper, and zucchini to the pot. Cover and cook for about 7-10 minutes, or until the seafood is cooked through and the mussels have opened.
- 5.
Stir in the fish sauce and lime juice, adjusting the flavors to your taste.
- 6.
Ladle the Coconut Curry Seafood Stew into bowls, garnish with fresh cilantro leaves, and serve hot with steamed rice or crusty bread.
