Served as main course. Non-vegetarian dish.

2 Tablespoon Oil

4 oz Shrimp, Shelled and Deveined

4 oz Scallops

4 oz Fish Fillets Sliced 1/2″, Thick

4 oz Cleaned Mussels

1/4 cup Green Curry Paste

1/4 cup Coconut Milk

1/4 cup Fish Sauce

1 Tablespoon Sugar

1/8 cup Slivered Bamboo Shoots

1 Stalk Lemon Grass In 1″ Long, Pieces

1/4 cup Sliced Green Bell Pepper

1/3 cup Sweet Basil Leaves

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.

Serves: 4

You may also be interested in ...