Ingredients Seafood Fish Cod Red Coconut Curry with Seafood and Mixed Vegetables Be the first to rate & review! Rocco DiSpirito’s formula for reinventing recipes in a healthy way (without sacrificing flavor) is reversing ratios: The cookbook author and TV chef cuts back on the coconut milk in this curry and instead loads up on shrimp, mussels and cod. Slideshow: Quick Fish Recipes By Rocco DiSpirito Rocco DiSpirito Instagram 1999 F&W Best New Chef and James Beard award-winning chef Rocco DiSpirito is the author of thirteen books, including five New York Times bestsellers. In addition to his inspiring health expertise, he speaks frequently at events such as the Partnership for a Healthier America summit in Washington, D.C. From a young age, DiSpirito learned from Mama how to prepare magnificent dishes with only a few real ingredients. As a result of his passion for cooking, he studied at the Culinary Institute of America and Boston University. When he was 20, he was working in the kitchens of legendary chefs around the world. A culinary landmark for many years, Union Pacific was rated a 3-Star restaurant by the New York Times. Food & Wine's Editorial Guidelines Published on December 30, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Fredrika Stjärne Active Time: 25 mins Total Time: 25 mins Yield: 4 Ingredients 1 tablespoon extra-virgin olive oil Four 3-ounce cod fillets 3/4 pound shelled and deveined large shrimp Salt Freshly ground pepper 3 tablespoons coconut palm sugar (see Note) 1 tablespoon red curry paste (see Note) 4 ounces green beans, cut into 1-inch pieces 1 small carrot, thinly sliced 3 cups low-sodium chicken broth 1/4 cup unsweetened coconut milk 1/2 pound mussels, scrubbed 1 1/2 teaspoons arrowroot or cornstarch 1 cup frozen peas 1/4 cup coarsely chopped cilantro Lime wedges and sliced red jalapeños (optional), for serving Directions In a large nonstick skillet, heat the oil. Season the cod and shrimp with salt and pepper and cook over moderately high heat until browned and cooked through, about 3 minutes per side. Transfer the seafood to 4 bowls and keep warm. Add the sugar to the skillet and cook over moderate heat, stirring frequently, until it starts to melt, about 1 minute. Add the curry paste and cook, stirring, until fragrant and bright red, about 1 minute. Add the green beans, carrot, 2 cups of the chicken broth and the coconut milk and bring to a simmer. Add the mussels and cook over moderately high heat until they open, 1 to 2 minutes. With a slotted spoon, transfer the mussels to the bowls with the cod and shrimp. Discard any mussels that do not open. In a small bowl, whisk the arrowroot with the remaining 1 cup of chicken broth, add to the skillet and bring to a simmer over moderately high heat. Add the peas and cook until heated through, about 3 minutes. Season the sauce with salt and pepper and stir in the cilantro. Pour the sauce and vegetables into the bowls and serve with lime wedges and sliced jalapeños. Notes Coconut palm sugar and red curry paste are available at Whole Foods Market and online at kalustyans.com. Rate it Print