Lemon grass seafood combination - pad po taek
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil |
| 4 | ounces | Shrimp, Shelled & Deveined |
| 4 | ounces | Scallops |
| 4 | ounces | Fish Fillets Sliced 1/2\" Thick |
| 4 | ounces | Cleaned Mussels |
| ¼ | cup | Green Curry Paste |
| ¼ | cup | Coconut Milk |
| ¼ | cup | Fish Sauce (Nam Pla) |
| 1 | tablespoon | Sugar |
| ⅛ | cup | Slivered Bamboo Shoots |
| 1 | Stalk Lemon Grass In 1\" Long Pieces | |
| ¼ | cup | Sliced Green Bell Pepper |
| ⅓ | cup | Sweet Basil Leaves |
Directions
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.
From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.
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