Thai Seafood Curry

Serves 4

Pauline Therrien

Ingredients
4 oz bean thread noodles

1 tbsp. vegetable oil
1 red onion, chopped
1/2 cup lager beer

1 cup coconut milk

1 tsp. grated lime zest

2 tablespoon fish sauce

2 tsp. Thai green curry paste

3 ripe tomatoes peeled, seeded and chopped, or 3 canned tomatoes
1 lb. Mussels, 500 g

1/2 lb. Shrimp, 250 g
1/2 lb. Scallops, 250 g

1/2 cup fresh basil, chopped
2 tablespoon chopped fresh coriander
2 tablespoon lime juice
Salt and pepper to taste

Instructions
Soak the noodles in hot water for 15 min.

In a skillet with a lid or a wok, . Heat oil on medium heat. Add onion and sauté 1 minute. Add beer, coconut milk, lime zest, fish sauce and curry paste. Simmer for 5 minutes or until sauce is fragrant.

Stir in drained bean thread noodles, tomatoes, mussels, shrimp and scallops. Cover pan and steam seafood for 3 minutes or until mussels are opened and seafood is cooked. Discard any unopened mussels.

Stir in basil, coriander and lime juice. Taste for seasoning adding salt, pepper and/or more lime juice as needed. Serve immediately.

Note:  Use bean thread noodles; rice noodles become too soggy in this dish.
Hint: Use foil or pizza pan for a lid if required.