STEAMED CURRY SEAFOOD
3 shelled and cleaned shrimps, remove the center back line.
1 shelled and cleaned squid, cut into pieces about
3 cleaned green mussel.
1and1/2 cup coconut thick milk.
1 tablespoon red
1 tablespoon nampla ( fish sauce ).
1 cup chopped cabbage or sweet basil leaves.
1 tablespoon chopped green onion.
1 red chili cut into pieces.
1 banana leaf ( the basic Thai method calls for banana leaf cup
to be used as a container ).
Put all seafood into a bowl; add fish sauce, coconut milk and
curry paste, stirring with a wooden spoon. Add egg, and stir until
mixture becomes thick. Put some cabbage or sweet basil on the
bottom of banana container. Spoon the seafood mixture into the
banana container. Sprinkle top with chopped green onion and cut
red chili. Steam for 30-35 minutes. Serve hot or cold.
Recipe contributed by
THANAM (THE RIVERFRONT) GUESTHOUSE & RESTAURANT
ADDRESS: 4313 MO0.2, CHANGKLAN RD.,
CHIANGMAI 50100 THAILAND
TELEPHONE: (66 53) 282 988, 275 125. 276 179,
FAX: (66 53) 275 125
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