I made this dish last month and it came out pretty good. I used big sprouts in it then, but I didn’t really like the way they came out; kind of limp and squishy. No one likes a limp sprout.

This dish, though inspired by a half a dozen recipes that I’ve seen on the web, is my entry in the Royal Foodie Joust. I was going to use the dish I made last month in the contest, I decided to make it again. Becky was very pleased with that idea.

The ingredients for this month are:

1. Seafood
2. Lemon or lime
3. Coconut

I chose lobster, mussels, bay scallops, prawns, and a coconut-lime curry. I have been venturing into the Asian aile at the market looking to prepare some Asian inspired dishes over the next couple of weeks. Hopefully this dish is a winner!

Follow up:

Ingredients:
20 mussels cleaned
8 prawns shelled and deveined (or very large shrimp) I used tiger prawns
2 rock lobster tails
1 lb bay scallops
2 tbsp Thai red curry paste
1 can coconut milk
2 limes
1 inch ginger root
bunch Thai basil (about tablespoon)
5 Kaffir lime leaves
3 red chilies
1 stalk lemongrass bruised and cut in half
1 scallion for garnish
fish sauce to taste

Method:

Heat wok or large pan over medium high heat.

Remove lobster meat from tails and cut into bite-size pieces

To the wok add the cocount milk, chilies, lime leaves, lemon grass, and stir in curry paste. Grate the ginger into the mixture.

Reduce heat to medium and let the sauce simmer for about 5 minutes, stirring occasionally.

Add mussels and the juice from the limes, cover and turn heat to medium high.

After about 5 minutes the mussels should all be open. Discard any that have not opened. Taste. Add about a teaspoon of the fish sauce. Taste again. Continue this process until the desired level of saltiness has been reached.

Add the remainder of the seafood and the basil to the center of the wok pushing the mussels to the outside. Discard the lemongrass.

Cook until the prawns are done, about 3-4 minutes.

Serve with some good jasmine rice.

Scoop rice into bowls, ladle seafood around rice, and garninsh with scallions. Oh, and be caeful with the red chilies. They are a little hot.