Home & Garden
Hearty Thai Seafood Stew
This recipe for Hearty Thai Seafood Stew is made southern style with loads of crabmeat, shrimp and clams.
What I love about my southern upbringing is the appreciation I acquired for all types of wonderful food. From every area of the globe, you name it, if it is good, I will most likely make an attempt to cook it.
This recipe for Hearty Thai Seafood Stew is made southern style with loads of crabmeat, shrimp and clams. I also use a roasted garlic which adds a richness that takes it beyond its traditional flavors. And although chili paste is among the base ingredients, the incorporation of fresh chopped jalapeño adds a note of spiciness that, if you are a spice lover, you will absolutely love.
This is a great dish for Sunday Supper and a good excuse to invite family and friends over to spend quality time together.
Ingredients
- 2 tablespoons olive oil
- 2 1/2 tablespoons fresh ginger, grated
- 2 1/2 tablespoons red curry paste
- 1 stalk lemon grass, minced
- 3 tablespoons fish sauce
- 3 cloves roasted garlic, mashed
- 1 small jalapeño, seeds removed and finely chopped
- 1 tablespoon light brown sugar
- 4 1/2 cups chicken or vegetable broth
- 3/4 pound fresh shiitake mushrooms, thinly sliced
- 3 cans coconut milk
- 1 1/2 dozen clams, washed completely
- 1 1/2 pound medium shrimp, peeled and deveined
- 1/2 pound fresh lump crabmeat
- 3 tablespoons fresh lime juice
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- 1/4 cup chopped fresh cilantro
Instructions: Heat olive oil in a large Dutch oven or heavy duty pot over medium. Add ginger, lemon grass, garlic and curry paste; stirring constantly for about a minute. Slowly add in broth, constantly stirring. Add in the fish sauce and brown sugar. Stir to mix in thoroughly. Simmer for 10-15 minutes. Stir in the coconut milk, mushrooms and cook until mushrooms are soft; about 5 minutes. Add in the shrimp and clams. Cook until the clams open and shrimp is pink. Stir in lime juice, salt and pepper. Add crabmeat. Garnish with fresh cilantro.
Serve with cooked brown jasmine rice.
Because life should be good! How good is that.....Copyright Bonnie McDaniel, Farm Girl In The City™ 2017 All rights reserved I'm Bonnie McDaniel of Farm Girl In the City™ a contributor for Patch, writing about gardening, cooking, flowers, good living, urban gardening and more! Connect with me on social media on Twitter and Instagram for your daily dose of food and garden inspiration. You can also find me on Facebook, and check out my blog here. Stay tuned for the release of my new cookbook, the first of the Farm Girl In The City cookbook series, entitled, Of Food and Love, coming in November 2017 ! And coming soon, my online Farm Girl Market with all kinds of goodies for homesteaders and foodies.