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
Total:
Recipe from Sunset

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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

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. 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.
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