Red Curry Fish Stew With Rau Ram

• 1 can (13.5 oz.) reduced-sodium chicken broth
• 1 can (14.5 oz.) coconut milk
• 1 to 2 tbsp. red curry paste
• 2 quarter-size slices fresh ginger
• 2 tablespoons sugar
• Juice of 1 lime
• 1 cup rau ram leaves
• 1/2 cup mung bean sprouts
• 4 ounces cleaned and deveined medium shrimp, cut in half lengthwise
• 4 ounces cleaned calamari (squid), cut into bite-size pieces
• 4 ounces firm white fish such as black bass, cut into cubes

1. Whisk broth, coconut milk, and curry paste together in a 4-qt. pot. Heat over high heat until boiling. Add ginger, sugar, and lime juice, then reduce heat to a simmer. Add rau ram and sprouts and cook 2 minutes.
2. Remove from heat and add seafood. Stir gently to combine and let residual heat cook fish until opaque, 3 to 5 minutes.

chicken broth, coconut milk, red curry, quarter, sugar, lime, rau ram leaves, mung bean sprouts, shrimp, calamari, white fish

Taken from www.myrecipes.com/recipe/red-curry-fish-stew-rau-ram (may not work)