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Seafood With Green Curry And Lemon Grass

fish, shellfish, curry

2 tablespoons vegetable oil
1/4 pound prawns or shrimp; shelled and deveined
1/4 pound scallops
1/4 pound mussels; cleaned
1/4 pound fish fillets; 1/2-inch thick pieces
1 tablespoon green curry paste
1/4 cup coconut milk
2 tablespoons fish sauce
1 teaspoon sugar
1/4 cup drained canned sliced bamboo shoots
1 stalk lemon grass; cut into 1-inch pieces
1/2 small green bell pepper; cut into thin strips
1/3 cup packed fresh
Thai basil leaves

In large heavy saucepan, heat oil over medium-high heat. Add prawns, scallops and mussels; sauté for 2 minutes. Add fish fillets, curry paste, coconut milk, fish sauce, sugar, bamboo shoots, lemon grass, green pepper and basil. Cover and cook for 2 to 3 minutes or until fish is opaque. Discard any mussels that do not open. Remove lemon grass. Transfer to serving platter. The rest of dinner is simple: rice and stir-fried green vegetables.

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 servings

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