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Hearty Thai Seafood Stew


What I love about my southern upbringing is the appreciation I acquired for all types of wonderful food. From every area of the globe, you name it, if it is good, I will most likely make an attempt to cook it.

This recipe for Hearty Thai Seafood Stew is made southern style with loads of crabmeat, shrimp and clams. I also use roasted garlic which adds a richness that takes it beyond its traditional flavors. And although chili paste is among the base ingredients, the incorporation of fresh chopped jalapeño adds a note of spiciness that, if you are a spice lover, you will absolutely love.


2 tablespoons olive oil
2 1/2 tablespoons fresh ginger, grated
2 1/2 tablespoons red curry paste
1 stalk lemon grass, minced
3 tablespoons fish sauce
3 cloves roasted garlic, mashed
1 small jalapeño, seeds removed and finely chopped
1 tablespoon light brown sugar
4 1/2 cups chicken or vegetable broth
3/4 pound fresh shiitake mushrooms, thinly sliced
3 cans coconut milk
1 1/2 dozen clams, washed completely
1 1/2 pound medium shrimp, peeled and deveined
1/2 pound fresh lump crabmeat
3 tablespoons fresh lime juice
Kosher salt, to taste
Fresh ground black pepper, to taste
1/4 cup chopped fresh cilantro


Heat olive oil in a large Dutch oven or heavy duty pot over medium. Add ginger, lemon grass, garlic and curry paste; stirring constantly for about a minute. Slowly add in broth, constantly stirring. Add in the fish sauce and brown sugar. Stir to mix in thoroughly. Simmer for 10-15 minutes. Stir in the coconut milk, mushrooms and cook until mushrooms are soft; about 5 minutes. Add in the shrimp and clams. Cook until the clams open and shrimp is pink. Stir in lime juice, salt and pepper. Add crabmeat. Garnish with fresh cilantro.

Serve with cooked brown jasmine rice.

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