Coconut Curry Seafood Stew

Coconut Curry Seafood Stew

This is not a traditional lebanese dish by any means - but it is a favorite for winter dinner ideas. It's warming, light, and full of flavor. Starting off with a green curry, coconut milk base then adding some of my favorite seafood and letting the flavors grow. I paired it with a side of sticky coconut rice for that intense coconut kick, and garlicky bok choy! This is a healthy alternative to any beef stew you were thinking of making and takes a quarter of the time. Enjoy!!

comment below and let me know if you try it out!

Photos by Jessica Marx

Total Time: 30 minutes
Serves: 4-5 people

Coconut Curry Seafood Stew:

  • 2 tbsp olive oil
  • 1 onion, peeled and diced
  • 2 garlic cloves, peeled and zested
  • 2 inches ginger, peeled and zested
  • 2 tbsp green curry paste
  • 2 cans coconut milk
  • 1 lb shrimp, cleaned and peeled
  • 2-3 lb mussels, cleaned and bearded 
  • Salt to taste
  • Cilantro to garnish

Coconut Sticky Rice:

  • 2 cups white long grain rice 
  • 4 cups coconut milk
  • salt to taste

Garlicky Bok Choy

  • 1 tbsp sesame oil
  • 4 garlic cloves, peeled and sliced 
  • 4-5 bok choy, cleaned and sliced in half
  • 2 tbsp ponzu, or soy sauce
  • 1 tbsp rice wine vinegar

INSTRUCTIONS

Coconut Curry Seafood Stew:

1.    In a large pot, heat the olive oil over medium-high heat.

2.   Add diced onions, cook for 2-3 minutes then add the ginger and garlic. Cook for 5-6 minutes or until the onions have are translucent. 

3.   Add curry paste, and mix together until the onions start incorporating the green curry - about 2 minutes. 

4.   Whisk the coconut milk into the onion mixture until well combined. Taste and adjust seasoning. 

5.    When the broth comes to a boil, add the shrimp and mussels. Cover and let it cook for 5-6 minutes or until all the mussels have popped open and the shrimp are cooked through. 

6.     Garnish with cilantro - Enjoy!

P.S. you can make this spicy by adding your favorite chili, hot sauce, cayenne, or hot pepper flakes. 

Coconut Sticky Rice:

1.    In a medium size pot, combine the coconut milk and rice over medium-high heat. 

2.    Season with salt, and let it come to a boil. Cover with a lid, reduce the heat to low and let it cook for 18-22 minutes, or until all the liquid is absorbed. 

3.    When ready, fluff the rice with a fork - and serve.

Garlicky Bok Choy:

1.    In a large sautée pan, heat the sesame oil over medium-high heat. 

2.   Add sliced garlic, sautée until you can smell the aromas of the garlic - about 1 minute. Add bok choy flat side down and cook for 2 -3 minutes.

3.   Flip the bok choy, add ponzu or soy sauce, and rice wine vinegar. Cook for another minute or until the liquid has evaporated.  

4.   Serve this tasty side dish with any asian inspired meal your making - you won't regret it!