Thai Curry and Coconut Walleye Stew Recipe

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Don’t let the long recipe name fool you; this walleye dish is easy to make and will add a different spin to your catch. You can use any white fish for this recipe, but I chose walleye because it is so mild that it will easily take on whatever flavors you apply to it.

The brand of curry I used may be difficult to find. If so, I recommend the brand Mae Ploy, which makes very nice curries that are simple to use. Other curries – instant or not – will work fine, but be sure to read the directions on the packaging and add it to your stew accordingly. Also, use whatever vegetables and starches you have on hand.

Yield: 6-8 servings
Prep time: 20 minutes
Cook time: 1 hour

Ingredients:

• 1 tablespoon of oil
• 1 large shallot, minced
• 4 cloves of garlic, minced
• 4-inch knob of fresh ginger, thinly sliced
• 2 carrots, peeled and thinly cut on the bias
• 5 to 6 yellow potatoes, peeled and cut into large cubes
• 1 stalk of fresh lemongrass
• 32 ounces of seafood stock
• 4 cups of water
• 5 tablespoons of instant Thai red curry paste, or to taste
• 2 cans of coconut milk
• 3 tablespoons of tamarind paste, or to taste
• 2 zucchinis, cubed
• Freshly chopped cilantro for garnish
• 2 to 3 pounds of skinless walleye fillets, cut into large chunks
• Salt and pepper, to taste
• Cooked white rice, optional

Directions:

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