Ingredients
- THAI SEAFOOD STEW
- hot and spicy- reduce curry paste if needed
- SERVES 4
- * 1 tablespoon red curry paste
- * 1 1/2 cans light coconut milk
- * 1 cup water
- * 1 lb shrimp, peeled and deveined
- * 1/2 lb scallops
- * 1 lb mussels, cleaned
- * 1/2 cup chopped fresh basil
- * 2 tablespoons lime juice
- * 2 tablespoons nam pla (fish sauce) (optional)
- * 2 cups cooked jasmine rice
Directions
1. put curry paste in large heavy pot, add 1/2 can coconut milk, bring to boil.
2. add remaining coconut milk and water.
3. add seafood, cover and simmer until mussels open, about 4 minutes.
4. discard unopened mussels add basil, lime juice, nam pla and serve over rice.
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Submitted 9/19/09.
Source:
Submitted By: merstar unicorn
THAI SEAFOOD STEW