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

Recipe created by Executive Chef Frank Abbinante. Chefs On The Run.
www.chefsontherun.ca