thai-curry-seafood-stew-105676.json

{
    "directions": [
        "Place curry paste in large pot. Whisk in 1/2 cup coconut milk. Bring to boil; boil 1 minute. Stir in remaining 2 cups coconut milk and 1 cup water. Add broccoli slaw, shrimp, and scallops. Top with mussels. Return to boil. Reduce heat to low; cover and simmer until mussels open and seafood is cooked, about 3 minutes. Discard unopened mussels. Add basil, lime juice, and fish sauce, if desired. Season with salt and pepper.",
        "Press hot rice into four 2/3-cup custard cups, dividing equally. Invert cups to unmold rice into 4 bowls. Spoon stew around rice and serve."
    ],
    "ingredients": [
        "1 tablespoon Thai red curry paste",
        "2 1/2 cups canned unsweetened coconut milk",
        "1 cup water",
        "1 1/2 cups purchased broccoli slaw",
        "1/2 pound uncooked shrimp, peeled, deveined",
        "1/2 pound sea scallops",
        "1 pound mussels, scrubbed",
        "1/2 cup chopped fresh basil",
        "2 tablespoons fresh lime juice",
        "2 tablespoons fish sauce (nam pla; optional)",
        "2 cups hot cooked jasmine rice or medium-grain rice (2/3 cup raw)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Soup/Stew",
        "Milk/Cream",
        "Rice",
        "Stew",
        "Quick & Easy",
        "Basil",
        "Mussel",
        "Scallop",
        "Shrimp",
        "Winter"
    ],
    "title": "Thai-Curry Seafood Stew",
    "url": "http://www.epicurious.com/recipes/food/views/thai-curry-seafood-stew-105676"
}