Red Curry Fish Stew with Rau Ram Recipe – Sunset Magazine

Ingredients

• 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