| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Dairy | Thai | Thai, Seafood | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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