Photo: Annabelle Breakey
YieldsServes 4Total Time30 mins
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.

How to Make It

Step 1
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.

Step 2
2

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

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
 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

Directions

Step 1
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.

Step 2
2

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

Red Curry Fish Stew with Rau Ram