Red Curry Fish Stew with Rau Ram

Name: Red Curry Fish Stew with Rau Ram
Total time: 30 min
Yield: Serves 4
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; ½ 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

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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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Red Curry Fish Stew with Rau Ram

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Red Curry Fish Stew with Rau Ram

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Red Curry Fish Stew with Rau Ram