RED CURRY FISH STEW

Thai Foods sells red, green, and yellow curry pastes in glass jars. They also sell Thai fish sauce, but it contains sugar, so it would be better to use an anchovy filet. This recipe was inspired by a one in Sunset Magazine, May, 2012. 

Ingredients:
2 cups Bone Broth or fish or chicken stock (500 mL)
2 cups coconut milk (500 mL)
2 tsp red curry paste or to taste (10 mL)
2 quarter-sized slices fresh ginger
1 anchovy filet, mashed to a paste, OR 1 tsp sugar-free Thai fish sauce (5 mL
Sugar substitute to equal 2 tbsp sugar (30 mL)
Juice of 1 lime, about 2 tbsp (30 mL)
1 cup shredded fresh basil OR chopped fresh cilantro (250 mL)
1 cup fresh mung bean sprouts, about 2 oz (250 mL or about 57 g)
10 oz medium shrimp, peeled, deveined, and sliced lengthwise and/or part scallops, halved
or quartered, if large (284 g)
8 oz firm white fish, boned and cubed (230 g)
1 green onion, green part only, chopped, for garnish, optional

Directions:
In a 4-quart pot (4 L), whisk stock and coconut milk together. Heat on high until boiling. Add curry paste, ginger, sweetener, anchovy paste, and lime juice and reduce to a simmer. Add basil or cilantro and sprouts and cook for 2 minutes. Remove from heat and add seafood. Stir gently, cover pan, and let cook by residual heat until fish is opaque, 3 to 5 minutes. Serve in heated bowls garnished with chopped green onion, if desired.

Yield: 4 servings
1 serving: 434 calories; 33 g protein; 32 g fat; 2.2 g fiber; 5.4 g net carbs 

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(C) 2014, Judy Barnes Baker, www.carbwars.blogspot.com