Seafood Thai Red Curry

 Make some basmati rice to serve alongside. 10/10 Dinner so good!! Feel free to use fish in place of shrimp or clams and mussels.

Let's get started.

Seafood Curry

1 lb. Mussels, rinsed and cleaned

1 lb. Littleneck Clams, rinsed and cleaned

1 lb. Shrimp, peeled and deveined

3 Tbsp. Butter

6 Cloves Garlic, minced

1 Small Onion, finely diced

1 8-inch Lemongrass Stalk, finely chopped

2 Tbsp. Red Curry Paste

2 Tsp. Fish Sauce

2 Cups Seafood Stock

1 Cup Coconut Milk

2 Limes cut into Wedges

Kosher Salt

Freshly Ground Black Pepper

In a pot using medium high heat add in the butter, onion, garlic, lemongrass, a good pinch of salt, freshly ground black pepper, and sauté for 1-2 minutes. Add in the curry paste and cook for an additional minute. 

Add in the seafood stock and coconut milk, stir and bring up to a simmer. Remove stock from pot and place into a blender, blend until well. You can also use an immersion blender if you happen to have one.

Pour stock back into the pot and add in the shrimp, mussels, clams, and cook for 2-3 minutes or until clams and mussels start to open up. Taste and adjust seasoning if needed.

Turn off the heat, serve over top basmati rice, along with lime wedges, and enjoy.

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