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Red Stew Curry Fish

Red Curry Fish Stew Judy Barnes Baker

Red Stew Curry Fish
A delicious Thai recipe.

2 cups Bone Broth or fish or chicken stock (500 mL)
2 cups coconut milk (500 mL)
2 tsp red curry paste or to taste (10 mL)
2 quarter-sized slices fresh ginger
1 anchovy filet, mashed to a paste, OR 1 tsp sugar-free Thai fish sauce (5 mL)
Sugar substitute to equal 2 tbsp sugar (30 mL)
Juice of 1 lime, about 2 tbsp (30 mL)
1 cup shredded fresh basil OR chopped fresh cilantro (250 mL)
1 cup fresh mung bean sprouts, about 2 oz (250 mL or about 57 g)
300gr medium shrimp, peeled, deveined, and sliced lengthwise and/or part scallops, halved
or quartered, if large
240gr firm white fish, boned and cubed
1 green onion, green part only, chopped, for garnish, optional

1.In a 4-quart pot (4 L), whisk stock and coconut milk together. Heat on high until boiling.
2. Add curry paste, ginger, sweetener, anchovy paste, and lime juice and reduce to a simmer.
3.Add basil or cilantro and sprouts and cook for 2 minutes.
4.Remove from heat and add seafood. Stir gently, cover pan, and let cook by residual heat until fish is opaque, 3 to 5 minutes.
5. Serve in heated bowls garnished with chopped green onion, if desired.

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