Red Curry Fish Stew with Rau Ram

Ingredients

• 1 cup rau ram leaves 
• 4 ounces calamari cleaned cut into bite-size pieces (squid)
• 14.5 oz coconut milk canned
• 13.5 oz chicken broth reduced-sodium canned
• 4 ounces fish such as bass white black firm cut into cubes
• 2  quarter-size ginger fresh
• 1  juice of lime 
• 0.5 cup mung bean sprouts 
• 1 tbsp curry paste red
• 4 ounces shrimp deveined cleaned cut in half lengthwise
• 2 tablespoons sugar 

Equipment

• whisk
• pot

Directions

1. Whisk broth, coconut milk, and curry paste together in a 4-qt. pot.
2. Heat over high heat until boiling.
3. Add ginger, sugar, and lime juice, then reduce heat to a simmer.
4. Add rau ram and sprouts and cook 2 minutes.
5. Remove from heat and add seafood. Stir gently to combine and let residual heat cook fish until opaque, 3 to 5 minutes.