This is one of my favorite Thai curries. I first had it in the south of Thailand in Surat Thani at the bus station on my way to Phuket. It had every kind of seafood imaginable. Some of the seafood had been grilled, so it was epic. My version is much simpler, and although it sounds a bit involved, it really isn't. Just have everything ready to go and you will be rewarded with a wonderful meal which is bursting with flavors. Feel free to add whatever seafood you like and if you are allergic to shellfish, it is just perfect with fish. Or, if you want to make it vegetarian, just add deep fried tofu or broccoli. Ingredients 1 lb Fish, cut into 3 inch squares. I use cod. 6 Large Shrimp, shelled. 6 large Scallops, scored. 1 4oz can Chu Chee Curry Paste, easily found in Thai or Most Chinese markets. 1 13.5 oz can Coconut Milk 3 Tbsp Oil 4 Thai Chilies, whole or chopped, if you like it very spicy. 2 Tsp Sugar 1 1/2 Tbsp Fish Sauce 1 1/2 Tbsp Lime Juic
Food, Travel and the Bella Vita. Based in Old Louisville by way of Pasadena California.