Ingredients
1
tbsp Thai red curry paste
2
1/2 cups canned unsweetened coconut milk
1
1/2 cups purchased broccoli slaw
1/2
pound uncooked shrimp, peeled, deveined
1
pound mussels, scrubbed
1/2
cup chopped fresh basil
2
tbsp fish sauce (nam pla; optional)
2
cups hot cooked jasmine rice or medium-grain rice (2/3 cup raw)
Directions
1.
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.
2.
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.
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