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.

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Credit: Annabelle Breakey

Recipe Summary test

total:
30 mins
Yield:
Serves 4
Nutrition Info
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Ingredients

Directions

  • 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.

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

Nutrition Facts

Per Serving:
333 calories; calories from fat 69%; protein 2.6g; fat 26g; saturated fat 20g; carbohydrates 13g; fiber 1.2g; sodium 545mg; cholesterol 117mg.
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