Curry Coconut Seafood Stew

• 1 (14 oz.) can coconut milk
• 6 c. water
• 1 (14 oz.) can green enchilada sauce
• 2 Tbsp. mild curry
• 1 large bell pepper, cut into julienne pieces
• 1 bunch celery hearts (pkg.)
• 1 bunch green onions, chopped
• 1 bunch cilantro, chopped
• 2 to 4 small zucchini, sliced
• 1/4 c. cornstarch, mixed with 1/4 c. cold water
• 2 limes or to taste
• 1 lb. small shrimp
• 3 pkg. Washington broth and gravy seasoning
• 8 to 16 clams
• 1 lb. fresh red snapper or other whitefish

1. Cook cleaned celery stalks in 6 cups of water until soft. Puree.
2. Measure about 3 cups of the celery puree into a kettle. Add curry, broth and gravy seasoning and green sauce.
3. Simmer. Add zucchini and green pepper.
4. Let cook, over low heat, stirring occasionally, while scrubbing clams, shelling and cleaning shrimp and cutting fish fillets into 3 or 4 pieces each (removing excess bones).
5. Vegetables should be just done.
6. At the last minute (just before serving), add coconut milk and adjust seasoning, curry and salt, then add juice of 2 limes.
7. Cover and bring to a boil.

coconut milk, water, green enchilada sauce, curry, bell pepper, celery, green onions, cilantro, zucchini, cornstarch, shrimp, clams, fresh red snapper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=897350 (may not work)