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Thai Seafood
Curry
(serves 4)
Ingredients:
Cooking Method:
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Heat up some oil in the wok, and add the curry paste.
Stir until you smell the aroma
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Add in all the shellfish and vegetables, and give them a
quick stir
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Add the coconut milk
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Cover the wok and bring to the boil until all shells are
open
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Add fish sauce to taste
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Add any leaves here. Also if curry is too thick, you
can add water at this stage
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Serve hot with with plain boiled or coconut rice
Tip: You can use either green or red curry paste
for this recipe. Add more paste if you like your dishes
hot, or add more coconut milk for a more mild and creamy taste.
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