Seafood with Curry/Coconut Milk

Categories: Entree,Seafood

•        1-1/2 cups light coconut milk

•        1-1/4 pounds fresh cod or monkfish
•        1-1/4 pounds fresh mussels, scrubbed & debearded
•        1-1/4 pounds tiger prawns, shelled & deveined
•        cooked Thai (jasmine) rice or fresh pasta noodles
•        1 red Thai Chili, deseeded & sliced (substitute dried red pepper flakes – about ½ tsp)
•        1 green Thai chili, deseeded & sliced (jalapeno may be substituted)
•        3 stalks lemon grass
•        2 – 3 tablespoons chopped cilantro

Also Required:
•        Deep pot or Wok

Cut the lemon grass in half lengthways and then into 3 inch pieces; bruise it by smashing with the back of a heavy knife. Bring the coconut milk to the boil in a wok or deep pot and add chilies. Add the mussels to the wok and cover. Steam the mussels and remove as soon as they open. Reduce the coconut milk to a simmer and add the fish & prawns. When fish is opaque and the prawns are bright pink, remove them from the wok and set aside with the mussels. Return sauce to the boil and reduce quantity by half. Return all seafood to the wok and heat through. Serve with fragrant Thai rice or Tagliatelle pasta – garnished with cilantro (Seafood should be barely cooked to keep it tender).

Serves 4