Nambé CookServ cookware giveaway and Thai fish stew Recipe
Ingredients
- 2 pounds fresh fish filets and shellfish, any combination, fish cut into 2-inch chunks
- 6 limes (juice only)
- 2 teaspoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 Tablespoons yellow or red Thai curry paste
- 2 14-ounce cans coconut milk
- 1 bunch fresh cilantro, leaves and stems, chopped
- salt to taste
Instructions
Put the fish and/or shellfish in a large bowl with the lime juice. Toss and leave to marinate 15 minutes.In a large pot, heat the olive oil over medium heat. Add the onion and bell pepper and saute 3-4 minutes, until the vegetables are softened. Add the Thai curry paste and stir to coat the vegetables; saute 1 minute. Add the coconut milk to the pot and stir until everything is well combined and the coconut milk is starting to bubble around the edges.Now add the fish and/or shellfish and the marinating liquid to the pot. Bring the pot to a boil, quickly turn down the heat, cover the pot, and simmer the stew about 15 minutes, until the fish is cooked through and flaky and the shellfish is cooked. Add the cilantro, stir, season to taste with salt, and serve immediately.
Details
Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Yield: 6-8 servings