This is the season for serving fish and shellfish for your summer gathering.
Get your cookware ready and put together fresh ingredients along with these nutritious and light gems from the sea from your local fish mongers.
1Brown the shallot and add garlic and ginger with 1/8 cup oil.
2Stir in green curry paste and coconut milk and bring to simmer .
3Add 2 cups vegetable stock and let it simmer for additional 10mins and add fish sauce, salt and pepper to taste and put aside.
4Marinate the fish,shrimp and scallops with garlic,ginger, salt and pepper.
5In a large frying pan, heat the rest of the oil, sear the fish and shrimp separately by adding turmeric, paprika and kaffir lime leaves. Set aside.
6In a separate pot, bring 1 cup of vegetable stock to a boil and add in mussels and rest of shell fish and stir for a few minutes in high heat till the shells opens, discard the unopened ones, add the green curry broth in.
7In a deep pasta bowl arrange nicely with the mussels and fish at bottom of the bowl and put the shrimp and scallops on the top along with a ladle full of hot broth.
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