Spicy seafood broth with herbed coconut jasmine rice
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- Phillippa Cheifitz
- 3 to 4
- Easy
- Dairy free Fat conscious
- 20 minutes
- 20 minutes
- Waterford Chardonnay 2010
Ingredients
- For the spicy broth:
- 2 large ripe red tomatoes, halved
- 1 x 400 ml can coconut milk
- 2 T Thai red curry paste
- 4 cups fish stock
- 1 lemongrass stalk, bashed
- A few slices ginger
- 1 clove garlic, sliced
- A few Thai basil leaves
- A handful coriander leaves
- 1 bunch spring onions, sliced
- 2 T fish sauce
- 1 small fresh chilli, split lengthwise
- 300 g fresh cooked seafood mix
- 500 g cooked mussels in the shell
- Extra cooked prawns (optional)
- Fresh herbs, for garnishing
- For the coconut jasmine rice:
- 1 cup jasmine rice
- ½ cup chopped coriander
- 4-6 Thai basil leaves
Cooking Instructions
Grate the tomatoes, right down to the skin. Set aside the skins to add to the stock.
Don’t shake the can of coconut milk, but skim off 3 T of the thick cream and turn into a saucepan. Reserve the rest of the coconut milk.
Heat the coconut cream with the curry paste, stirring until smooth. Stir in the grated tomato and cook for a few minutes.
Add the remaining ingredients, except the seafood, and simmer for about 15 minutes. Strain, check seasoning, and bring to a boil.
Add the cooked seafood mix and mussels, plus the extra cooked prawns if using. Turn off the heat. Cover and allow to stand for a few minutes, until heated through.
To make the rice, place it in a small saucepan. Check the quantity of reserved coconut milk. If necessary, add water to make 1½ cups. Bring to a simmer, cover tightly, then cook gently for 10 minutes.
Uncover, add the chopped coriander and Thai basil leaves, cover tightly and leave on the hot hob for another 5 minutes, with the heat turned off. Fluff with a fork.
Serve with rice, garnished with fresh herbs.
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