thai seafood stew
hot and spicy- reduce curry paste if needed
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INGREDIENTS
Nutrition- 1tablespoon red curry paste
- 1 1⁄2cans light coconut milk
- 1cup water
- 1
- 1⁄2lb scallops
- 1
- 1⁄2cup chopped fresh basil
- 2tablespoons lime juice
- 2
- 2cups cooked jasmine rice
DIRECTIONS
- put curry paste in lge heavy pot, add 1/2 can coconut milk, bring to boil.
- add remaining coconut milk and water.
- add seafood, cover and simmer until mussels open, about 4 minutes.
- discard unopened mussels add basil, lime juice, nam pla and serve over rice.