Pad Po Taek (Seafood combination with lemon grass)

 

                The predominant flavors are typically Thai : refreshing lemon grass blends with the seafood ; the hot chilies are tempered by creamy coconut ; and the whole dish is perfumed with basil.

                The striped shrimp of Thailand are particularly large and succulent, but any fresh shrimp work well in this recipe.

Serves 4

• 30 ml vegetable oil
• 8 shrimp (prawns), shelled and deveined
• 8 mussels, cleaned
• 125 gr scallops
• 125 gr firm white fish fillets, sliced
• 60 ml green curry paste (click here for recipe)
• 90 ml coconut milk
• 60 ml fish sauce
• 15 ml palm sugar or brown sugar
• 2 lemon grass stalks, cut into 1 in (2.5 cm) lengths and lightly crushed
• 80 ml sweet basil leaves

1. Heat the oil in a heavy pan ; add the seafood and stir fry for 2 minutes over high heat, until the fish becomes opaque.
2. Stir in the combined curry paste, coconut milk, fish sauce and sugar and cook gently 2 to 3 minutes ; add the lemon grass and basil and toss gently.
3. Cover the pan and cook for an additional 7 minutes.
4. Spoon onto a serving platter and serve at once with steamed rice.

BON APPÉTIT