Very good, but I think it would have been better with regular coconut milk instead of low fat. It seemed to be a little thin
Comments and Reviews 1-4 of 4
shellycall Posted: 12/10/10
Zirkles21 Posted: 01/22/10
So far I have made this recipe twice and twice it has been a huge hit. The first time I used pre-shucked mussels and clams and the second I used shelled ones. The shelled mussels and clams took about 6 minutes to open up instead of two. The recipe is great with either. Also, I used half a pound of tiny scallops instead of the haddockthe second time and that was great as well! This recipe gives is excellent as is but just as easily accommodates personal preferences. Adding a bit of hot sauce, eliminating the added salt and peeper, using all cilantro instead of basil and cilantro all worked out just as well for us as following the original recipe.
ChicagoChef82 Posted: 02/20/11
Excellent dish, prep work can take some time so perfect for those great social weekend events. Served over linguine which went great with the broth.
KathrynNC Posted: 09/20/11
The cook times were not quite accurate (at least on my stove). As another reviewer pointed out, it took longer for mussels and clams to open than 2 minutes. Same with shrimp and fish. I personally was expecting more of a red curry flavor and hence maybe it would be better if I added more red curry paste. Like another reviewer, we felt it was far too thin and would likely have been better with regular coconut milk. I'm unsure of how much this affects the calorie content, but it may be one those recipes where the fewer calories just aren't worth it. I will be in search of another red curry seafood dish before attempting variations of this one again.