- 1 tablespoon Thai red curry paste
- 2 1/2 cups canned unsweetened coconut milk
- 1 cup water
- 1 1/2 cups purchased broccoli slaw
- 1/2 pound uncooked shrimp, peeled, deveined
- 1/2 pound sea scallops
- 1 pound mussels, scrubbed
- 1/2 cup chopped fresh basil
- 2 tablespoons fresh lime juice
- 2 tablespoons fish sauce (nam pla; optional)
- 2 cups hot cooked jasmine rice or medium-grain rice (2/3 cup raw)
- Place curry paste in large pot. Whisk in 1/2 cup coconut milk. Bring to boil; boil 1 minute. Stir in remaining 2 cups coconut milk and 1 cup water. Add broccoli slaw, shrimp, and scallops. Top with mussels. Return to boil. Reduce heat to low; cover and simmer until mussels open and seafood is cooked, about 3 minutes. Discard unopened mussels. Add basil, lime juice, and fish sauce, if desired. Season with salt and pepper.
- Press hot rice into four 2/3-cup custard cups, dividing equally. Invert cups to unmold rice into 4 bowls. Spoon stew around rice and serve.