thai style seafood hot pot bound in a coconut milk, kaffir lime leaf and red curry sauce

Ingredients

12 tiger prawns, peeled and de-veined
12 fresh mussels
12 sea scallops
12 fresh clams
5 ml red curry paste
400 ml. Premium coconut milk
25 ml kaffir limes leaves (julienne)
sea salt to taste

Method

• Heat a large skillet on medium- high. Add the coconut milk and bring to high heat
  
• Whisk in red Thai curry paste (if desired to make the dish hotter more curry paste can be added)
  
• Add the clams and mussel. Cover for 2 minutes. Remove cover and add the rest of the seafood
  
• Turn the prawns and sea scallops to ensure both sides are cooked. The entire cooking time should be approx. 2-3 minutes
  
• Add the kaffir lime leaves and a pinch of salt
  
• Can be served as is or over a bed of steamed rice
  
  Serves 4
  
  Recipes created by Executive Chef Frank Abbinante