Saute onions in oil until translucent. Add garlic and ginger and cook for 1 minute. Add lemongrass, curry paste, chili and fish sauce and cook for 2 minutes. Add coconut milk, lime leaves, and galangal. Cook over low heat for about 15 minutes. Add fish, scallops and shrimp, bring to a boil, and cook for 10 minutes (or less) or until the fish is done. Add the cilantro and basil. If using dried galangal, remove before serving.

Serving Ideas : saffron rice

NOTES : Risa's notes:
* I substituted some dried lemon zest for the lemongrass ** I substituted some ketchup with a touch of sugar and some Sambal Oelek for the thai sweet chili sauce *** I used regular basil leaves for the thai basil

I also didn't use the shrimp or scallops because we didn't have any.

Galangal is a root like ginger and is used the same way - for flavoring. It can be found at specialty stores and at oriental markets.

From: RisaG. FOR PERSONAL USE ONLY. RIGHTS RESERVED.
Posted By: RisaG, Via: Chile Head Mailing List
Post Date: Thu, 15 Jun 2000