| 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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