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Thai Red Curry Shellfish Stew with Rice

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Source: Cooking.com

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Active Time:  20 Minutes
Total Time:  35 Minutes
Yield:  4 servings

Complement this stew with a simple coleslaw made of thinly sliced green cabbage, shredded carrots, sliced green onions, chopped cilantro and tossed with rice wine and sesame vinaigrette. Serve chilled Thai beer to tame the heat of this spicy main course.

RECIPE INGREDIENTS

1 tablespoon vegetable oil

4 green onions, chopped

1 tablespoon minced peeled fresh ginger

2 teaspoons Thai red curry paste (such as Tommy Tang's)

Three 8-ounce bottles clam juice

One 13 1/2-ounce can unsweetened coconut milk

1/2 cup heavy whipping cream

1/4 teaspoon crumbled saffron threads

2/3 cup long-grain white rice

12 littleneck clams, scrubbed

12 mussels, scrubbed, debearded

12 medium uncooked shrimp, peeled, deveined

12 sea scallops, halved crosswise

2 tablespoons fresh lime juice

3 tablespoons chopped fresh cilantro

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DIRECTIONS

Heat oil in heavy large wide casserole pot over medium heat. Add green onions, ginger and Thai curry paste; saute until onion is tender, about 5 minutes. Stir in clam juice, coconut milk, cream and saffron; bring to boil. Reduce heat to medium-low. Add rice; cover and simmer until almost tender, about 12 minutes.

Increase heat to high. Add clams and mussels; cover and cook 4 minutes. Add shrimp and scallops; cover and continue cooking until clams and mussels open, about 3 minutes longer (discard any clams or mussels that do not open). Mix in lime juice and cilantro. Season to taste with salt. Ladle stew into 4 large bowls and serve.

Recipe created exclusively for Cooking.com by Sarah Taverner.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Yield: 4 servings

Calories:

624

Fat. Total:

40g

Fiber:

Carbohydrates, Total:

38g

Sodium:

406mg

% Cal. from Fat:

58%

Cholesterol:

106mg

Protein:

30g

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Thai Red Curry Shellfish Stew with Rice

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