2 tablespoon oil
4 oz shrimp, shelled & deveined
4 oz scallops
4 oz fish fillets sliced 1/2 thick
4 oz cleaned mussels
1/4 cup green curry paste
1/4 cup coconut milk
1/4 cup fish sauce (nam pla)
1 tablespoon sugar
1/8 cup slivered bamboo shoots
1 stalk lemon grass in 1 long pieces
1/4 cup sliced green bell pepper
1/3 cup sweet basil leaves
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.
