Red Curry Fish Stew with Rau Ram

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 Sunset

More From Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 333
  • Calories from fat: 69%
  • Protein: 2.6g
  • Fat: 26g
  • Saturated fat: 20g
  • Carbohydrate: 13g
  • Fiber: 1.2g
  • Sodium: 545mg
  • Cholesterol: 117mg


  • 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


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

Only you will be able to view, print, and edit this note.

Add Note

Red Curry Fish Stew with Rau Ram Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy