2 tb Oil
4 oz Shrimp, Shelled & Deveined
4 oz Scallops
4 oz Fish Fillets Sliced 1/2″
– Thick 4 oz Cleaned Mussels
1/4 c Green Curry Paste
1/4 c Coconut Milk
1/4 c Fish Sauce (Nam Pla)
1 tb Sugar
1/8 c Slivered Bamboo Shoots
1 Stalk Lemon Grass In 1″ Long
– Pieces 1/4 c Sliced Green Bell Pepper
1/3 c Sweet Basil Leaves
The flavor of fresh lemon grass balances the flavor of the seafood, serving the same purpose as the fresh lemon wedges served with seafood in other cuisines. ~————————————————————————- Heat a large skillet and add the oil. Add all the seafood and saute for 2 minutes on high heat. Add the remaining ingredients and gently combine. Cover the pan and continue cooking for about 3 minutes. Remove to a serving plate. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.