Thai Seafood Curry

Name: Thai Seafood Curry
Ingredients: 1/2 - 1 T red curry paste; 14 oz can light coconut milk; 1/4 c torn basil leaves; 3 T fish sauce; 2 T sugar; 1/3 c lobster or clam stock; 8 large scallops or 16 small ones; 4 lobster tails, shelled; 16 clams; 16 mussels; chopped, toasted peanuts; sliced green onions; chopped cilantro

13 ingredients

1 steps

Ingredients

1/2 - 1 T red curry paste
14 oz can light coconut milk
1/4 c torn basil leaves
3 T fish sauce
2 T sugar
1/3 c lobster or clam stock
8 large scallops or 16 small ones
4 lobster tails, shelled
16 clams
16 mussels
chopped, toasted peanuts
sliced green onions
chopped cilantro

Directions

1

In a large saucepan with a lid, combine the curry paste with the coconut milk and simmer for a few minutes. Add the basil, fish sauce sugar and stock. Bring to a gentle simmer and add the seafood. Shake the pan to make sure everything is covered by the sauce (you may need to add more stock). Simmer gently, covered, until seafood is JUST cooked (no more than 10 minutes or so!)Serve over jasmine rice and garnish with cilantro, green onions, and peanuts.