Ingredients |
|
560 |
ml |
coconut milk (Mae Ploy) |
2 |
Tbsp |
red curry paste (Mae Ploy) |
2 |
Tbsp |
palm sugar (or coconut sugar) |
1 |
Tbsp |
fish sauce (optional) |
5 |
Tbsp |
pineapple juice |
|
1 |
lbs |
Tilapia fillet, large bite size pieces |
12 |
each |
mussels |
¾ |
cup |
green peas |
¾ |
cup |
pineapples chunks |
12 |
each |
large shrimps |
|
¾ |
cup |
basil leaves |
|
|
Preparation steps: |
- In a medium size pot heat ½ cup of creamy coconut milk and add the curry paste.
Mix well until all curry is blended with the coconut milk.
- Add palm sugar, fish sauce, pineapple juice and the rest of the coconut milk and bring to simmer. The red curry sauce may be
prepared a head of time.
About 10 minutes before meal time
- Bring the curry sauce to simmer and add the fish, mussels, green peas and
pineapples.
About 5 minutes before meal time
- Add shrimps continue to simmer.
The seafood is ready when the black mussels open and the shrimps turn pink.
About 1 minute before meal time
- Adjust flavors, i.e. add pineapple juice.
- Add the the basil leaves.
Serving: With steamed rice.
|
|
|
|