Coconut Curry Seafood Stew with Lemongrass Rice
25min
35min
2
685
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Chef's Note
For the best flavor, make sure to bruise the lemongrass well before adding it to release its essential oils. If you can't find fresh lemongrass, lemongrass paste (1 tbsp) makes a good substitute. The stew base can be made ahead of time - just add the seafood 5 minutes before serving for the freshest taste and texture.
Tags
Ingredients
8 oz shrimp
6 oz white fish (cod or halibut)
14 oz coconut milk
1 cup fish stock
2 tbsp red curry paste
1 stalk lemongrass stalk
1 inch ginger
3 cloves garlic
1 medium red bell pepper
1 medium carrot
1 whole lime
1 tbsp fish sauce
1 tsp brown sugar
1 cup jasmine rice
2 tbsp vegetable oil
1/4 cup fresh cilantro
2 stalks green onions
1/2 tsp salt
1/4 tsp black pepper
Instructions
- 1
Prepare the seafood: Peel and devein 8 oz of shrimp, cut 6 oz of white fish into 1-inch chunks. Season both with 1/4 tsp salt and 1/4 tsp black pepper. Refrigerate until needed.
- 2
Prepare the aromatics: Peel and mince 3 cloves of garlic and 1 inch of ginger. Remove the tough outer layers of 1 lemongrass stalk, bruise with the back of a knife, and cut into 3-inch pieces.
- 3
Prepare the vegetables: Dice 1 medium red bell pepper and julienne 1 medium carrot. Slice 2 green onions and roughly chop 1/4 cup cilantro. Cut 1 lime into wedges.
- 4
For the lemongrass rice: Rinse 1 cup jasmine rice until water runs clear. In a medium saucepan, heat 1 tbsp vegetable oil over medium heat. Add half of the minced ginger and 1 piece of lemongrass. Sauté for 1 minute until fragrant.
- 5
Add the rinsed rice to the saucepan and stir to coat with oil. Add 1 3/4 cups water and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
- 6
While the rice cooks, make the curry stew: In a large pot, heat 1 tbsp vegetable oil over medium heat. Add the remaining ginger, garlic, and lemongrass. Sauté for 2 minutes until fragrant.
- 7
Add 2 tbsp red curry paste to the pot and stir for 1 minute to release the flavors.
- 8
Pour in 14 oz coconut milk and 1 cup fish stock. Stir to combine and bring to a gentle simmer.
- 9
Add the diced bell pepper and julienned carrot to the pot. Simmer for 5 minutes until vegetables begin to soften.
- 10
Add 1 tbsp fish sauce and 1 tsp brown sugar to the stew. Stir to combine and adjust seasoning if needed.
- 11
Add the fish pieces to the stew and simmer for 3 minutes. Then add the shrimp and simmer for another 2-3 minutes until seafood is just cooked through.
- 12
Remove the lemongrass pieces from both the rice and stew.
- 13
Fluff the lemongrass rice with a fork and divide between two serving bowls.
- 14
Ladle the seafood curry stew over or beside the rice. Garnish with chopped cilantro, sliced green onions, and lime wedges.
Nutrition Information (per serving)
685
38g
65g
32g
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