Creamy Coconut Oyster Stew

🕒 Prep: 10 min
🔥 Cook: 10 min
🍽 Serves: 4
★★★★★
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Warm, creamy, and just a little bit exotic, this Creamy Coconut Oyster Stew is a delightful twist on a classic comfort dish. With the richness of coconut milk and the subtle spice blend, it’s perfect for a cozy dinner that feels a bit special.

Ingredients for Creamy Coconut Oyster Stew

Butter starts off the cooking, adding a rich base flavor that complements the spices. Onion and garlic are the aromatic backbone, bringing depth and a savory note to the stew. The coconut milk is what gives the stew its creamy, luscious texture, while the chicken broth keeps it light and adds a savory balance. Fresh oysters are the star of the dish, providing a tender, briny element. Ginger, turmeric, and paprika offer warmth and a touch of spice. Salt and pepper help to enhance and balance all flavors. Cilantro adds a fresh, herbaceous finish. Finally, lime wedges are served on the side for a bright, zesty kick.

Tips & Tricks

  • If you prefer a thicker stew, let it simmer a bit longer to reduce slightly before adding the oysters.
  • Be sure to drain the oysters well to prevent excess liquid from watering down the stew.
  • For extra flavor, you can add a splash of fish sauce when cooking the stew.

Serving Suggestions

This stew is wonderful served over a bed of jasmine rice, which soaks up the creamy broth beautifully. For a low-carb option, consider serving it with cauliflower rice. A side of crusty bread is perfect for dipping, and a light salad can round out the meal nicely.

Frequently Asked Questions

Can I use canned oysters?
Fresh oysters are recommended for the best texture and flavor, but canned oysters can be used in a pinch. Just be sure to drain them well.
Is there a vegan option for this stew?
Yes, you can substitute vegetable broth for chicken broth and use a plant-based butter alternative to make this stew vegan.

Creamy Coconut Oyster Stew Recipe Walkthrough

Start by melting the butter in a large pot over medium heat. Once it's sizzling and ready, add the onion and garlic. Sauté them for about 3-4 minutes until they become translucent. You want them soft but not browned.

Next, stir in the ginger, turmeric, and paprika. Let these cook for just about a minute. You’ll notice the wonderful fragrance these spices release — that's when you know they're ready.

Now, pour in the coconut milk and chicken broth. Stir everything together and bring it to a gentle simmer. This should take about 5 minutes. You’re looking for little bubbles, not a rolling boil.

Add the oysters to the pot, seasoning them with salt and pepper. Let them cook for 5-7 minutes until they are tender. Be careful not to overcook the oysters; they should be plump and juicy.

Finally, take the pot off the heat and stir in the cilantro. This adds a fresh, herbal note to the stew. Serve with the lime wedges on the side for an optional zesty finish.

Why You'll Love This Recipe

  • Quick and easy to make — ready in under 30 minutes!
  • A unique combination of flavors that feels both familiar and adventurous.
  • Perfect for seafood lovers looking for a comforting dish.
  • Dairy-free, making it friendly for those with lactose intolerance.

Ingredients

2 tbsp unsalted butter
1 medium onion, finely chopped
2 cloves garlic, minced
1 can (14 oz) coconut milk
1 cup chicken broth
1 lb fresh oysters, drained
1 tsp ground ginger
1/2 tsp ground turmeric
1/2 tsp paprika
Salt and pepper to taste
2 tbsp fresh cilantro, chopped
1 lime, cut into wedges

Step-by-step Instructions

1. In a large pot, melt butter over medium heat. Add onions and garlic, sauté until translucent.
2. Stir in ginger, turmeric, and paprika, cooking for another minute until fragrant.
3. Pour in coconut milk and chicken broth, bringing the mixture to a gentle simmer.
4. Add the oysters and season with salt and pepper. Cook for 5-7 minutes until oysters are tender.
5. Remove from heat and stir in fresh cilantro. Serve with lime wedges on the side.

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