How to Make Golden Coconut Stew With Seafood and Summer Vegetables

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream diluted with water

Light coconut milk reduces calories while maintaining flavor.

mixed seafood

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu offers a plant-based option, while canned tuna is more economical.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a lower-sodium alternative, while salt is more affordable.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: turmeric

Homemade blends can be tailored to taste, while turmeric is inexpensive.

Introduce the recipe and ingredients, mentioning the use of frozen dungeoness crab legs and Pacific halibut fillet.

Heat a pot over medium heat and add half olive oil and half butter until melted.

Add minced garlic, minced ginger, and leeks to the pot and cook until softened, about 1.5 to 2 minutes.

Stir in a pinch of red chili flakes and about 1.5 teaspoons of ground turmeric; cook for another minute to meld flavors.

Add salt and pepper to taste, then add the mixture of summer squash and tomatoes to the pot.

Cook the vegetables for about 3 minutes until they soften and become juicy.

Pour in unsweetened coconut milk and let it simmer for about 5 minutes until it starts bubbling.

Add the frozen crab legs to the pot, nestling them into the stew, and cover to cook for about 5 minutes.

After 5 minutes, add the Pacific halibut fillet to the pot, making space in the center, and cover again for about 3 minutes until the fish flakes easily.

Prepare a mix of chopped basil and cilantro, including the stems, to add at the end.

Check the halibut for doneness; it should flake apart easily.

Stir in the chopped herbs into the stew just before serving.

Serve the stew hot, mentioning it can be stored in the fridge for 3-4 days.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens