Here’s a different way to cook up your walleye — an Asian inspired stew that is spicy, creamy and full of vegetables. Not only is it easy to make, but it will also add a different spin to your spring 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. And with a bigger catch, you end up with nice, thick chunks for the stew.
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.
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