Thai Curry Stew

What’s not to love about Thai Curry?
It looks simply amazing!!

Ingredients:
1 1/2 tablespoon red curry paste (Mae Ploy red curry
paste was used)
6 oz. tiger prawns (or shrimps)
6 oz. big scallops
1 kaffir lime leave (cut into fine thin strips)
1 tablespoon oil
2 teaspoons palm sugar
1/4 teaspoon fish sauce
80 ml. coconut milk
1/4 cup water
1/2 onion (sliced) (optional)
5 bird’s eye chilies (optional)

Directions;
1)Heat up a small pot with cooking oil.

2)Saute the red curry paste until aromatic.

3)Add sliced onions and bird’s eye chilies.  (These are optional ingredients hence this step is optional if you don’t use them.)

4) Add coconut milk, water, kaffir lime leaves, and bring the
curry to boil.

5) Add the scallops and prawns into the pot and boil for 1-2
minutes or until the prawns and scallop are cooked. (Make
sure not to overcook them).

6) Add fish sauce, palm sugar, and stir-continuously for 1o
seconds or so, dish out and serve immediately with steamed
jasmine rice.

Cook’s Notes:
You can use equal portion of chicken to make chicken curry.You can also add some other seafood such as calamari and mussels to make seafood curry.
You can combine both chicken and seafood, You can also add some vegetables to the curry, for
example: long beans, sliced zucchini, and/or carrots.
You can make a vegetarian version using tofu.