Red Coconut Curry with Seafood and Mixed Vegetables

Name: Red Coconut Curry with Seafood and Mixed Vegetables
Total time: 25 min
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

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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

Published on December 30, 2015

Red Coconut Curry with Seafood and Mixed Vegetables — 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.