Photo: Annabelle Breakey Photo by: Photo: Annabelle Breakey

Red Curry Fish Stew with Rau Ram

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.

Sunset MAY 2012

  • Yield: Serves 4
  • Total: 30 Minutes


  • 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. 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.

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