Coconut Curry Seafood Stew
The aroma of coconut milk, lemongrass, and curry spices wafting from my kitchen always transports me to a warm summer evening spent cooking with my family, and this Coconut Curry Seafood Stew (Thai-Inspired, Low-Carb) quickly became a cherished family favorite.
I still remember the first time I made it – a sunny Saturday afternoon in our little beach house, with the sound of waves crashing in the background and the smell of fresh seafood from the market.
As I took my first bite, the combination of succulent shrimp, mussels, and fish in a rich, creamy coconut curry broth was love at first taste, and this Coconut Curry Seafood Stew (Thai-Inspired, Low-Carb) quickly became a cherished family favorite.
Why You’ll Love This Coconut Curry Seafood Stew (Thai-Inspired, Low-Carb)
- The tender seafood and creamy curry sauce make for a delightful texture combination.
- The bold, aromatic flavors of Thai red curry paste, lemongrass, and coconut milk will leave you craving more.
- In just 30 minutes, you can have a nourishing, restaurant-quality meal on the table.
- This recipe is foolproof, with a simple and forgiving method that’s hard to mess up.
- It’s perfect for a special occasion or a cozy night in with the family.
Ingredients You’ll Need
- 1 lb large shrimp
- 1 lb mussels
- 1 lb scallops
- 2 cups coconut milk
- 2 tbsp curry paste
- 1 tsp fish sauce
- 1 tsp lime juice
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped scallions
- 1/2 tsp salt
- 1/4 tsp black pepper
The star of the show is undoubtedly the mix of succulent seafood – shrimp, mussels, and fish – which absorbs all the rich, spicy flavors of the curry broth, while the coconut milk adds a luxurious creaminess that will leave you weak in the knees.
Expert Tips for the Best Coconut Curry Seafood Stew (Thai-Inspired, Low-Carb)
- Using high-quality, fresh ingredients, especially the seafood, is crucial for the best flavor and texture.
- Avoid overcooking the seafood, as it can become tough and rubbery – cook until it’s just opaque and flakes easily.
- For an extra depth of flavor, add a splash of fish sauce or lime juice towards the end of cooking.
- The seafood is done when it’s opaque and flakes easily with a fork.
- You can make the curry broth ahead of time and store it in the fridge for up to 2 days or freeze for up to 2 months.
Variations and Substitutions
For a gluten-free version, swap the fish sauce with tamari or coconut aminos, and use gluten-free soy sauce if needed, or try substituting the seafood with chicken or tofu for a different protein twist, and for a bold flavor twist, add some diced jalapenos or serrano peppers to the curry broth.
How to Store and Reheat
This stew will keep in the fridge for up to 3 days, stored in an airtight container, and can be reheated gently on the stovetop or in the microwave, and for longer storage, freeze the stew in airtight containers or freezer bags for up to 3 months.
Frequently Asked Questions
What type of seafood works best in this stew?
A mix of shrimp, mussels, and fish works beautifully in this stew, but you can also use other types of seafood like scallops or squid, and feel free to customize to your liking.
Can I make this stew in a slow cooker?
Yes, you can make this stew in a slow cooker – simply brown the ingredients in a pan, then transfer everything to the slow cooker and cook on low for 2-3 hours, and adjust the cooking time as needed.
How do I store and reheat the stew?
The stew will keep in the fridge for up to 3 days, stored in an airtight container, and can be reheated gently on the stovetop or in the microwave, and for longer storage, freeze the stew in airtight containers or freezer bags for up to 3 months.
I hope you enjoy making and devouring this Coconut Curry Seafood Stew as much as my family and I do, and don’t hesitate to reach out if you have any questions or if you’d like any variations or substitutions, and happy cooking!
Seafood Stew
🧂 Ingredients
👩🍳 Instructions
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1Heat oil in a large pot over medium heat
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2Add curry paste and cook for 1-2 minutes
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3Add coconut milk and bring to a simmer
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4Add seafood and cook until opaque
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5Stir in fish sauce, lime juice, and herbs
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6Season with salt and pepper to taste
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7Serve hot, garnished with additional herbs if desired
