 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
hot and spicy- reduce curry paste if needed Ingredients:
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 lge 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.
|
|