Ingredients:
4 scallops
6 tiger prawns (peeled, deveined, but leave the tails on)
12-15 mussels and clams
1 small zucchini (cut into slices)
2 tablespoons of Thai yellow curry paste
1 small can of coconut milk
Fish sauce to taste
Sugar to taste
Curry leaves/basil leaves/kaffir lime leaves (optional but would be nice)
Preparation:
Heat up some oil in the wok and add in the curry paste. Stir it until you smell the aroma.
Add in all the sea food and zucchini to give them a quick stir. Add in the coconut milk. Cover the wok and bring it to boil.
Add fish sauce and palm sugar to taste (this dish should taste creamy, salty, and sweet).
Add some curry leaves/basil leaves/kaffir lime leaves if you have them handy.
If the curry is too thick, add some water.
Serve hot with plain white steamed rice.