Recipe

Thai Yellow Curry With Seafood Recipe

Add Step-by-Step Photos	Bylow919 / All my dishes 2 years, 8 months ago What do you do when you have different kinds of shellfish but do not want to cook up a storm by getting into a complicated and time-consuming recipe such as bouillabaisse? Well, you make Thai yellow curry. Prep:30m Cook:10m Servings:2	Bylow919
	thai curry seafood

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Fans

craners

waterlily

mrgresch

Ingredients

4 scallops

6 tiger prawns (peeled, deveined, but leave the tails on)

12-15 mussels and clams

1 small zucchini (cut into slices)

2 tablespoons of Thai yellow curry paste

1 small can of coconut milk (5.6 oz size)

Fish sauce to taste

Palm sugar to taste

Curry leaves/basil leaves/kaffir lime leaves (optional but would be nice)

Directions

Heat up some oil in the wok and add in the curry paste. Stir it until you smell the aroma. Add in all the shellfish and zucchini to give them a quick stir. Add in the coconut milk. Cover the wok and bring it to boil or until all shells are open. Add fish sauce and palm sugar to taste (this dish should taste creamy, salty, and sweet). Add some curry leaves/basil leaves/kaffir lime leaves if you have them handy. If the curry is too thick, add some water. Serve hot with plain white steamed rice.

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Comments

craners 1 year, 10 months ago said:
This is divine..oh I can almost taste it.

nycea 1 year, 8 months ago said:
I've been meaning to ask someone, is the coconut milk sweetened or unsweetened? I tried to make a similar recipe and it came out terribly bland.

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