What We Eat: Seafood Thai Stew

We had 2 lbs of frozen talapia in our freezer from a sale at whole foods a few months ago so we decided to incorporate that into a meal. Brent and I both love thai food so I looked up thai soups and found this recipe. It meets all of my requirements, although the prep is a little time consuming but not too bad.

What you'll need:
1 lb Talapia (or any fish will do) cubed
1lb shrimp
Juice of 6 limes
2 tbsp olive oil
1 tsp salt
1 medium sized onions
1 cup green beans
3 cloves garlic
1 tbsp red curry paste
2 tbsp tomato paste
2 cans coconut milk
8 oz vegetable broth
1 bunch if chard, cut into ribbons
Chopped green onions, cilantro, and basil. I didn't measure these, just put as much as you would like.
1 cup cooked rice (I use frozen brown rice, you can get it at whole foods for 1.99 a bag and it's perfect for quick meals)

Mix the seafood, lime juice, olive oil, and salt in a large bowl. I also sprinkled some red pepper flakes in the mix just to give it some kick. Let it stand for 15 minutes

Saute the onions and green beans in a little olive oil in a big heavy pot for 5 minutes. Add the garlic and stir briefly. Add the curry paste and tomato paste and stir briefly. Then add the coconut milk, vegetable broth, and the seafood with the marinating juice. Add your rice and bring to a gentle boil. Turn down the heat and simmer for about 10 minutes or until the seafood is cooked through. add the chard and let simmer another 5 minutes.

Add the green onions, basil, and cilantro, stir, and serve.

Serves 4-6. Perfect for lunch or dinner the next day since it gets better with time!