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Thai Red Curry Shellfish Stew with Rice

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Active Time:  20 Minutes
Total Time:  35 Minutes
  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.
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
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 by Sarah Taverner.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings
Calories: 624
Fat. Total: 40g
Fiber: 4g
Carbohydrates, Total: 38g
Sodium: 406mg
% Cal. from Fat: 58%
Cholesterol: 106mg
Protein: 30g
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