Red Curry Fish Stew with Rau Ram

Yields
Serves 4

Total Time
30 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.

Photo: Annabelle Breakey

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

Step 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

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

Nutrition Facts

Servings 0

Amount Per Serving
Calories 333Calories from Fat 69

% Daily Value *
Total Fat 26g40%

Saturated Fat 20g100%
Cholesterol 117mg39%
Sodium 545mg23%
Total Carbohydrate 13g5%

Dietary Fiber 1.2g5%
Protein 2.6g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Red Curry Fish Stew with Rau Ram