Thai-Curry Seafood Stew

Name: Thai-Curry Seafood Stew
Yield: Makes 4 Servings
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)

By Melanie Barnard and Brooke Dojny

September 30, 2001

Recipe notes