Curry Coconut Seafood Stew Recipe

Name: Curry Coconut Seafood Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 oz.) can coconut milk; 6 c. water; 1 (14 oz.) can green enchilada sauce; 2 Tbsp. mild curry; 1 large bell pepper, cut into julienne pieces; 1 bunch celery hearts (pkg.); 1 bunch green onions, chopped; 1 bunch cilantro, chopped; 2 to 4 small zucchini, sliced; 1/4 c. cornstarch, mixed with 1/4 c. cold water; 2 limes or to taste; 1 lb. small shrimp; 3 pkg. Washington broth and gravy seasoning; 8 to 16 clams; 1 lb. fresh red snapper or other whitefish

Servings: persons

1 (14 oz.) can coconut milk
6 c. water
1 (14 oz.) can green enchilada sauce
2 Tbsp. mild curry
1 large bell pepper, cut into julienne pieces
1 bunch celery hearts (pkg.)
1 bunch green onions, chopped
1 bunch cilantro, chopped
2 to 4 small zucchini, sliced
1/4 c. cornstarch, mixed with 1/4 c. cold water
2 limes or to taste
1 lb. small shrimp
3 pkg. Washington broth and gravy seasoning
8 to 16 clams
1 lb. fresh red snapper or other whitefish

1
Cook cleaned celery stalks in 6 cups of water until soft. Puree.
2
Measure about 3 cups of the celery puree into a kettle. Add curry, broth and gravy seasoning and green sauce.
3
Simmer. Add zucchini and green pepper.
4
Let cook, over low heat, stirring occasionally, while scrubbing clams, shelling and cleaning shrimp and cutting fish fillets into 3 or 4 pieces each (removing excess bones).
5
Vegetables should be just done.
6
At the last minute (just before serving), add coconut milk and adjust seasoning, curry and salt, then add juice of 2 limes.
7
Cover and bring to a boil.

245

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (14 oz.) can coconut milk, 6 c. water, 1 (14 oz.) can green enchilada sauce, 2 Tbsp. mild curry, and more.

Yes, Curry Coconut Seafood Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curry Coconut Seafood Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions