Thai Seafood Stew
1 (13.5 ounce) can unsweetened coconut milk
1/3 cup fresh lime juice
1/3 cup dry white wine
1 ½ tablespoons Thai red curry paste
1 ½ tablespoons minced garlic
1 tablespoon Asian fish sauce
(optional) 1 tablespoon white sugar
1/4 – 1/2 teaspoon red pepper flakes, to taste
2 pounds fresh mussels, scrubbed and debearded
1/2 pound shrimp
1/2 pound firm white fish
2 cups chopped greens (or alternatively, fresh cilantro)
Makes 6 servings.
Serve with crusty French bread.
Variations: Change ratio of coconut milk to wine for tangier sauce.
Try without white sugar.
Pre-cook fish by grilling, baking, or sauteeing, as desired. If necessary, sautee shrimp.
Combine coconut milk, lime juice, white wine, curry paste, garlic, fish sauce, and sugar in a large pot. Stir to dissolve sugar and curry paste; bring to a boil. Let mixture boil for 2 minutes, then add mussels. Cover and cook, stirring occasionally.
After 3-5 minutes, add shrimp and fish.
Continue cooking an additional 2-3 minutes until mussels are opened.
Remove the pot from heat. Discard any unopened mussels.
Add greens, toss, cover, and allow to stand untul greens are soft then serve. Or, if using cilantro, toss and serve.