Ingredients
- 4 mussels (cleaned)
- 1 stalk lemon grass in
- 1 long
- 1/8 slivered bamboo shoots
- 60 gr scallops
- 60 ml coconut milk
- 60 gr shrimp
- 60 ml fish sauce
- 50 gr fish fillets (sliced)
- 34 gr green curry paste
- 34 gr green bell pepper (sliced)
- 30 ml oil
- 14 gr sugar
- 12 gr sweet basil leaves
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.
