Starters & Light meals

Spicy seafood broth with herbed coconut jasmine rice

3 to 4
Easy
20 minutes
20 minutes
Wine/Spirit Pairing
Waterford Chardonnay 2010

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Ingredients

Method
    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

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.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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