Makes 4 servings

- 1 tablespoon canola or other mild vegetable oil

- 1 to 2 teaspoons Thai red curry paste*

- 1 tablespoon finely minced ginger

- 1 tablespoon finely minced garlic

- 1 stalk lemon grass, outside pieces stripped off, sliced in half lengthwise, and then cut in 2-inch lengths

- 1 can (13 to 14 ounces) unsweetened coconut milk*

- 2 teaspoons Asian fish sauce*

- 1 tablespoon soy sauce

- 2 tablespoons fresh lime juice

- 4 pieces baby bok choy, thinly sliced crosswise

- 3 tablespoons coarsely chopped Thai basil*

- 1 large carrot, cut in julienne (matchstick) pieces

- ¼ cup slivered green onion

- ¾ pound boneless, firm white fish, such as Pacific cod or halibut, cut in 4 pieces

- 2 pounds fresh mussels in the shell, washed and debearded

- 1 tablespoon chopped cilantro leaves

- Steamed Jasmine rice

- Lime wedges for garnish and squeezing

- Sprigs of Thai basil and cilantro

1. Have all ingredients ready before beginning.

2. In a large soup pot or Dutch oven with a tight-fitting lid, heat the oil over medium heat until hot. Add the curry paste, ginger, garlic and lemon grass, and cook, stirring, for about 30 seconds. Do not scorch curry paste or let the garlic brown.

3. Then whisk in the coconut milk, fish sauce, soy sauce and lime juice. Add the bok choy, Thai basil, carrot and green onion. Place fish fillets in a single layer. Arrange mussels around the fish. Bring just to a boil, and then immediately cover. Reduce heat and simmer for about 5 to 6 minutes or until mussels open up and fish is just done. Immediately remove from heat.

4. With a slotted spoon, place a piece of fish in each of four bowls, divide mussels (discard any unopened mussels) and vegetables among bowls, and then pour the broth over them. Sprinkle with cilantro and serve immediately. Accompany with a bowl of steamed jasmine rice for adding to the stew as desired and a platter of the herb sprigs and lime wedges.

* Asian ingredients are available in well-stocked specialty grocery stores and Asian markets.

©2005 by Kathy Casey Food Studios®