Heat the oil in a large pan over low heat, add the ginger and garlic and cook until fragrant, about 1 minute. Stir in the red curry paste and brown sugar, cook 1 minute. Add the coconut milk, water and fish sauce, bring to a boil. Simmer uncovered until the sauce thickens slightly, about 8 minutes.
Add the clams, cover and simmer until they are just beginning to open, about 5 minutes. Add the mussels, shrimp and basil. Continue to cook until the mussels open and the shrimp turn pink, 2-3 minutes longer.
Originally Submitted
1/30/2009
0 Out of 5 from
0 reviews
You can add this Spicy Thai Seafood Supper recipe to your own private DesktopCookbook.
