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.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Heat the vegetable oil in a large pot over medium heat.

Step 2

Add the red curry paste, stirring constantly, for 2 minutes to release its aroma.

Step 3

Add the lemongrass, galangal, and kaffir lime leaves. Stir for another minute to infuse the base with their flavors.

Step 4

Pour in the fish stock and coconut milk. Stir to combine and bring the liquid to a gentle simmer.

Step 5

Add the fish sauce and palm sugar, stirring until the sugar has dissolved.

Step 6

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.

Step 7

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.

Step 8

Remove and discard the lemongrass stalks, galangal slices, and kaffir lime leaves.

Step 9

Stir in the lime juice and sliced bird's eye chili, if using, for a spicy kick.

Step 10

Ladle the stew into bowls and garnish with fresh cilantro and green onions.

Step 11

Serve hot with steamed jasmine rice or crusty bread on the side.

Nutrition Facts

Serving size	1999.4 grams (1999.4g)

Amount per serving	% Daily Value*
Calories	1240

Total Fat 39.90g	51%
Saturated Fat 6.70g	34%
Polyunsaturated Fat 16.80g
Cholesterol 841mg	280%
Sodium 6945mg	302%
Total Carbohydrate 80.60g	29%
Dietary Fiber 3.20g	11%
Total Sugars 46.60g
Protein 151.80g	304%

Vitamin D 1115IU	5577%
Calcium 374mg	29%
Iron 14mg	75%
Potassium 3326mg	71%

*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.

Source of Calories

Fat: 27.9%

Protein: 47.1%

Carbs: 25.0%