Spicy seafood broth with rice

By admin
03 April 2013

Beat the little bite in the air with an easy-to-make spicy broth

Serves 6

Preparation time: 15 min

Cooking time: 20 min


1 can (400 ml) coconut ceam

30 ml (2 T) curry paste

2 tomatoes, grated

500 ml (2 c) fish stock

1 lemongrass stalk

5 ml (1 t) grated ginger

2 garlic cloves, chopped

handful of coriander

15 ml (1 T) fish sauce

1 chilli, halved

250 g calamari tubes, cleaned

250 g prawns, cleaned

500 g mussels, cleaned

1 Heat the coconut cream with the curry paste, stirring until smooth. Stir in the tomato and cook for 5 minutes.

2 Add the remaining ingredients except the seafood and simmer for 5 minutes. Add the seafood, turn off the heat, cover and allow to stand for a few minutes or until cooked.

3 Serve with rice and fresh herbs.

- Hope Malau

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