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Thai yellow curry seafood Print   E-mail
  • 4 scallops
  • 6 tiger prawns (peeled, deveined, but leave the tails on)
  • 12-15 mussels and clams
  • 1 small zucchini (cut into slices)
  • 2 tablespoons of Thai yellow curry paste
  • 5.6 oz coconut milk
  • Fish sauce and Palm sugar to taste
  • Curry leaves

Heat up some oil in the wok and add in the curry paste. Stir it until you smell the aroma. Add in all the shellfish and zucchini to give them a quick stir.
Add in the coconut milk. Cover the wok and bring it to boil or until all shells are open. Add fish sauce and palm sugar to taste.
Add some curry leaves if you have them handy. If the curry is too thick, add some water. Serve hot with plain white steamed rice.

 

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