making thai food is almost as complex as indian. for this recipe i used jumbo shrimp, mussels & snapper. because you can never have too much seafood. the most time-consuming part is making the paste.

you pulverize
-green chili
-garlic
-lemongrass
-ginger
-fish sauce
-shallots
-salt & turmeric

add a whole cup of sugar (next time i will use less because this was too sweet) cilantro stems & 2 cans of coconut milk. the seafood goes in last. it’s served over jasmine rice.

and actually i was wrong. you actually can have too much seafood. the mussels & snapper would have been enough. and it would have been cheaper. i’ll make this again with another green chili because i like the heat.

Advertisements