Name: Coconut Fish Stew With Basil and Lemongrass
Prep time: 10 min
Cook time: 20 min
Yield: 2 Person(s)
Cuisine: Asian
Ingredients: 1, tbsp ,Oil; 2, ,Shallots, thinly sliced; 1, ,Clove Garlic, minced; 1, tbsp ,Red, Green or Yellow Thai Curry; 2 1/4, cups ,Chicken or Veg Stock; 1, ,can Coconut milk; 1, ,stalk lemongrass (crush in mortar/pestle); 1, ,Jalapeno seeded and diced (optional); , ,4-5 Lime leaves torn or zest of a lime; 2, tbsp ,Rice Vinegar; 1, tbsp ,Fish Sauce; 1, tbsp ,Light brown sugar; 1/4, tsp ,Salt; 1, lb ,Firm fish (snapper, salmon, tilapia), Shrimp, Scallops or a combo; , ,Cooked rice; , ,Cilantro; , ,Thai Basil; , ,Lime Juice (fresh)

By Niall Sheehan

Coconut Fish Stew With Basil and Lemongrass

(1 Reviews)

Easy

This stew is profoundly flavored and nuanced, with pungent notes of herbs, lime and saline fish sauce softened by the coconut milk, supple seafood and rice.

Prep

10m

Cook

20m

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Category:	Soup Fish
Cuisine Type	Asian

Ingredients

For 2 Person(s)

Ingredients

1 tbsp Oil
2 Shallots, thinly sliced
1 Clove Garlic, minced
1 tbsp Red, Green or Yellow Thai Curry
2 1/4 cups Chicken or Veg Stock
1 can Coconut milk
1 stalk lemongrass (crush in mortar/pestle)
1 Jalapeno seeded and diced (optional)
4-5 Lime leaves torn or zest of a lime
2 tbsp Rice Vinegar
1 tbsp Fish Sauce
1 tbsp Light brown sugar
1/4 tsp Salt
1 lb Firm fish (snapper, salmon, tilapia), Shrimp, Scallops or a combo
Cooked rice

Toppings

Cilantro
Thai Basil
Lime Juice (fresh)

Coconut Fish Stew With Basil and Lemongrass Directions

Heat oil in a medium pot over medium heat. Add shallots and garlic and cook, stirring, until shallots are softened, 3 to 5 minutes.
Stir in Thai Curry, mix until fragrent,
Add a few tablespoons of the coconut cream, stir until well combined and reduced, add more coconut cream 2 tbsp at a time allowing it to reduce a little each time, Once the heavy cream has been added, pour in the rest of the can.
Add the chicken or vegitable stock, lemongrass, jalapeño, vinegar, fish sauce, sugar, salt and lime leaves (or zest). Simmer for 10 minutes.
Stir in seafood and herbs. Cook 2 to 3 minutes. Stir in lime juice and serve, with rice if desired. (Note: Without rice it’s more soup than stew.)