Red Coconut Curry with Seafood and Mixed Vegetables

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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

Cook Mode (Keep screen awake)

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.