Thai-Coconut Seafood Stew

This hearty and savory stew with coconut milk will warm your belly on a cold winter's day ❄️

Thai-Coconut Seafood Stew

Made with

Fiesta Tropicalé Light Coconut Milk 




▪️ 1 pound jumbo shrimp, peeled and deveined (reserve shells) 

▪️ 1 cup chopped celery 

▪️ 1 cup chopped carrot 

▪️ 1 cup chopped onion 

▪️ 2½ cups water 

▪️ 3 black peppercorns 

▪️ 1 bay leaf 

▪️ 1 tsp. olive oil  

▪️ 1 cup chopped red bell pepper 

▪️ ½ cup chopped tomato  

▪️ 1 Tbsp. minced fresh garlic 

▪️ 1 tsp. red curry paste 

▪️ 4 lime rind strips  ▪️ 1 (13.5-ounce) can Fiesta Tropicalé Light Coconut Milk 

▪️ 12 littleneck clams 

▪️ 12 mussels ▪️ ¼ cup chopped fresh basil 

▪️ ¼ cup chopped fresh cilantro 

▪️ 1 tsp. salt 

▪️ ¼ tsp. black pepper 

▪️ 1 (6-ounce) halibut fillet cut into 1-inch pieces


  1.  In a pan, sauté shrimp shells over medium heat.  

  2. Add 1/2 cup celery, 1/2 cup carrot, and 1/2 cup onion and cook 1 minute.  

  3. Add 2 1/2 cups water, peppercorns, and bay leaf; bring to a boil. Reduce heat, and simmer 30 minutes.  

  4. Strain mixture through a sieve over a bowl; discard solid bits 

  5. In a pan, sauté remaining 1/2 cup celery, 1/2 cup carrot, and 1/2 cup onion over medium heat 

  6. Add bell pepper and cook 1 minute. Add tomatoes, garlic, curry paste, and rind, cook and stir for 2 minutes.  

  7. Add broth mixture and coconut milk then bring to a boil. Add clams and mussels. Cover, reduce heat, and cook 2 minutes or until clams and mussels open.  

  8. Remove from heat and discard unopened shells.  

  9. Stir in shrimp, basil, and remaining ingredients. Cover and let simmer until shrimp and halibut are done, around 5 minutes. Discard lime rind. Divide shrimp, fish, clams and mussels evenly among bowls. Add broth to each bowl. Serve with lime wedges.