Red Curry Fish Stew with Rau Ram

Red Curry Fish Stew with Rau Ram Recipe
Photo: Annabelle Breakey
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.

Yield:

Serves 4

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note:

May 2012
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