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Red Curry Fish Stew with Rau Ram

Photo: Annabelle Breakey
Total time 30 mins
Yield Serves 4
Rau Ram livens up Red Curry Fish Stew. This Asian herb is similar in flavor to cilantro that has bolted. It has a slightly peppery, aromatic, almost soapy taste.


  • 1 can (13.5 oz.) reduced-sodium chicken broth
  • 1 can (14.5 oz.) coconut milk
  • 1 to 2 tbsp. red curry paste
  • 2 quarter-size slices fresh ginger
  • 2 tablespoons sugar
  • Juice of 1 lime
  • 1 cup rau ram leaves
  • 1/2 cup mung bean sprouts
  • 4 ounces cleaned and deveined medium shrimp, cut in half lengthwise
  • 4 ounces cleaned calamari (squid), cut into bite-size pieces
  • 4 ounces firm white fish such as black bass, cut into cubes

Nutrition Information

  • calories 333
  • caloriesfromfat 69 %
  • protein 2.6 g
  • fat 26 g
  • satfat 20 g
  • carbohydrate 13 g
  • fiber 1.2 g
  • sodium 545 mg
  • cholesterol 117 mg

How to Make It

  1. Whisk broth, coconut milk, and curry paste together in a 4-qt. pot. Heat over high heat until boiling. Add ginger, sugar, and lime juice, then reduce heat to a simmer. Add rau ram and sprouts and cook 2 minutes.

  2. Remove from heat and add seafood. Stir gently to combine and let residual heat cook fish until opaque, 3 to 5 minutes.