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Red Curry Fish Stew with Rau Ram

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.

su-Red Curry Fish Stew with Rau Ram

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.