Thai Seafood Stew
Dive into the vibrant flavors of Thailand with this aromatic Thai Seafood Stew, a hearty dish brimming with fresh shrimp, tender white fish, and plump mussels. Infused with the fragrant trio of lemongrass, kaffir lime leaves, and galangal, this coconut milk-based stew gets its signature kick from red curry paste and a balance of salty, sweet, and tangy notes courtesy of fish sauce, palm sugar, and lime juice. Perfect for a weeknight dinner or a special occasion, this one-pot wonder comes together in just 45 minutes and serves four, making it a quick yet impressive dish. Garnished with fresh cilantro and green onions, and best served alongside steamed jasmine rice or crusty bread, this comforting stew will transport your taste buds straight to the streets of Thailand.
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Recipe Information
Ingredients
- 300 grams Shrimp (peeled and deveined)
- 200 grams Mussels (cleaned and debearded)
- 200 grams White fish fillet (like cod or snapper, cut into 2-inch pieces)
- 400 ml Coconut milk
- 500 ml Fish stock
- 2 stalks Lemongrass stalks (trimmed and lightly smashed)
- 4 leaves Kaffir lime leaves
- 3 tablespoons Red curry paste
- 20 grams Galangal (sliced thinly)
- 2 pieces Bird's eye chili (sliced thinly, optional)
- 3 tablespoons Fish sauce
- 1 tablespoon Palm sugar
- 2 tablespoons Lime juice
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 2 stalks Green onions (sliced, for garnish)
- 2 tablespoons Vegetable oil
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the red curry paste, stirring constantly, for 2 minutes to release its aroma.
Add the lemongrass, galangal, and kaffir lime leaves. Stir for another minute to infuse the base with their flavors.
Pour in the fish stock and coconut milk. Stir to combine and bring the liquid to a gentle simmer.
Add the fish sauce and palm sugar, stirring until the sugar has dissolved.
Add the mussels to the pot first, covering it with a lid, and let them cook for 3-4 minutes until they start to open.
Gently add the white fish pieces and shrimp to the pot. Simmer for another 5-7 minutes, or until the shrimp turn pink and the fish is cooked through.
Remove and discard the lemongrass stalks, galangal slices, and kaffir lime leaves.
Stir in the lime juice and sliced bird's eye chili, if using, for a spicy kick.
Ladle the stew into bowls and garnish with fresh cilantro and green onions.
Serve hot with steamed jasmine rice or crusty bread on the side.
Nutrition Facts
Calories |
299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.9 g | 13% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 1844 mg | 80% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 11.3 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 87 mg | 7% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 759 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
