Thai Yellow Curry with Seafood
From bylow919 17 years ago
- 10 minutes to make
- Serves 2
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.
Ingredients
- 4 scallops shopping list
- 6 tiger prawns (peeled, deveined, but leave the tails on) shopping list
- 12-15 mussels and clams shopping list
- 1 small zucchini (cut into slices) shopping list
- 2 tablespoons of Thai yellow curry paste shopping list
- 1 small can of coconut milk (5.6 oz size) shopping list
- fish sauce to taste shopping list
- palm sugar to taste shopping list
- curry leaves/basil leaves/kaffir lime leaves (optional but would be nice) shopping list
How to make it
- 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.
craners
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" It was excellent "