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.
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
How to Make It
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.
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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