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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Round out this menu with a salad of snow peas, cherry tomatoes, and bean sprouts dressed with a rice-wine vinaigrette. For dessert, sliced kiwis splashed with rum would be good. Look for the curry paste, coconut milk, fish sauce, and jasmine rice in the Asian foods section of your supermarket. 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) |
Directions:
1. Place curry paste in large pot. Whisk in 1/2 cup coconut milk. Bring to boil; boil 1 minute. Stir in remaining 2 cups coconut milk and 1 cup water. Add broccoli slaw, shrimp, and scallops. Top with mussels. Return to boil. Reduce heat to low; cover and simmer until mussels open and seafood is cooked, about 3 minutes. Discard unopened mussels. Add basil, lime juice, and fish sauce, if desired. Season with salt and pepper.
2. Press hot rice into four 2/3-cup custard cups, dividing equally. Invert cups to unmold rice into 4 bowls. Spoon stew around rice and serve.
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