Recipe - Lemon Grass Seafood Combination - Pad Po Taek

2 tablespoon Oil
4 ounce Shrimp, Shelled & Deveined
4 ounce Scallops
4 ounce Fish Fillets Sliced 1/2"
Thick
4 ounce Cleaned Mussels
One fourth cup Green Curry Paste
One fourth cup Coconut Milk
One fourth cup Fish Sauce (Nam Pla)
1 tablespoon Sugar
1/8 cup Slivered Bamboo Shoots
1 Stalk Lemon Grass In 1" Long
Pieces
One fourth cup Sliced Green Bell Pepper
1/3 cup Sweet Basil Leaves

The flavor of fresh lemon grass balances the flavor of the seafood, serving
the same purpose as the fresh lemon wedges served with seafood in other
cuisines. ~
~ Heat a large skillet and add the oil. Add all the
seafood and saute for 2 minutes on high heat.

Add the remaining ingredients and gently combine. Cover the pan and
continue cooking for about 3 minutes.

Remove to a serving plate.

From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini