Thai Seafood Curry Recipe

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

Preparation

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.