Thai-Curry Seafood Stew Recipe

Name: Thai-Curry Seafood Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon Thai red curry paste; 2 1/2 cups canned unsweetened coconut milk; 1 cup water; 1 1/2 cups purchased broccoli slaw; 1/2 pound uncooked shrimp, peeled, deveined; 1/2 pound sea scallops; 1 pound mussels, scrubbed; 1/2 cup chopped fresh basil; 2 tablespoons fresh lime juice; 2 tablespoons fish sauce (nam pla; optional); 2 cups hot cooked jasmine rice or medium-grain rice (2/3 cup raw)

Servings: persons

1 tablespoon Thai red curry paste
2 1/2 cups canned unsweetened coconut milk
1 cup water
1 1/2 cups purchased broccoli slaw
1/2 pound uncooked shrimp, peeled, deveined
1/2 pound sea scallops
1 pound mussels, scrubbed
1/2 cup chopped fresh basil
2 tablespoons fresh lime juice
2 tablespoons fish sauce (nam pla; optional)
2 cups hot cooked jasmine rice or medium-grain rice (2/3 cup raw)

1
Place curry paste in large pot.
2
Whisk in 1/2 cup coconut milk.
3
Bring to boil; boil 1 minute.
4
Stir in remaining 2 cups coconut milk and 1 cup water.
5
Add broccoli slaw, shrimp, and scallops.
6
Top with mussels.
7
Return to boil.
8
Reduce heat to low; cover and simmer until mussels open and seafood is cooked, about 3 minutes.
9
Discard unopened mussels.
10
Add basil, lime juice, and fish sauce, if desired.
11
Season with salt and pepper.
12
Press hot rice into four 2/3-cup custard cups, dividing equally.
13
Invert cups to unmold rice into 4 bowls.
14
Spoon stew around rice and serve.

522

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 11 ingredients. The key ingredients include: 1 tablespoon Thai red curry paste, 2 1/2 cups canned unsweetened coconut milk, 1 cup water, 1 1/2 cups purchased broccoli slaw, and more.

Yes, Thai-Curry 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!

Thai-Curry Seafood Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions