Thai Curry Seafood Stew Recipes

CURRY FISH STEW

Steps:

• Heat oil in a medium saucepan over medium heat. Stir in onion, green onions, red chile pepper, and pimentos. Cook and stir until onions are tender, about 5 minutes. Mix in curry powder, and continue to cook and stir 2 to 5 minutes.
• Blend cream into the onion mixture, and simmer until thickened. Mix in cod, cooking 3 to 5 minutes, until easily flaked with a fork. Season with garlic powder, salt, and pepper.

THAI GREEN CURRY WITH SEAFOOD

Steps:

• Heat oil in large saucepan over medium heat. Add the white and pale green parts of the green onions, 1 tablespoon cilantro, and garlic; sauté until tender, about 2 minutes. Add the curry paste; cook until fragrant, about 1 minute. Add 1 1/4 cups water, coconut milk, chiles, lime leaves, and fish sauce. Bring to simmer. Add the carrot; cover and cook until carrot is just tender, about 5 minutes.
• Layer bok choy, shrimp, scallops, and mussels in pan. Cover and simmer until mussels open and seafood and bok choy are cooked (discard mussels that do not open), about 5 minutes. Stir in the dark green parts of green onions, 2 tablespoons cilantro, and basil.
• Divide rice among four shallow bowls. Ladle curry over rice and serve.

SEAFOOD THAI CURRY

Steps:

• Fry mixed seafood until 90% cooked.
• Meanwhile, fry shrimps in another saucepan until 90% cooked.
• Season all seafood with salt.
• Mince and mash the ginger.
• Warm curry paste and pour in coconut milk.
• Cook sauce with seafood, shrimp.
• Add all seasoning and spices and simmer for 5 minutes.
• Use the remaining coconut milk in the can to cook with rice or make dessert.

THAI SEAFOOD STEW

Steps:

• put curry paste in lge heavy pot, add 1/2 can coconut milk, bring to boil.
• add remaining coconut milk and water.
• add seafood, cover and simmer until mussels open, about 4 minutes.
• discard unopened mussels add basil, lime juice, nam pla and serve over rice.

THAI-CURRY SEAFOOD STEW

Steps:

• 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.
• 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.

THAI CURRY CHICKEN STEW

Steps:

• Sautee the onion in a large saucepan with cooking spray.
• Remove from heat and add the Cream of Chicken Soup and Sour Cream.
• Using 1/2 of the cup of water, make a paste of the Flour, Cornstarch, and Spices. Add more water to the paste if necessary.
• Add the Flour and Spice paste to the Chicken Soup and Sour Cream and stir until uniform.
• Gradually stir in the Almond Milk, maintaining a smooth consistency.
• Add the cooked Chicken Breast, Bullion Cubes, Splenda and Shallots.
• Stir on medium heat till everything is incorporated and simmering.
• Add the Broccoli and simmer till tender.
• Remove from heat, let cool and serve.