Thai Seafood Curry Recipe

Ingredients (26)

• 1 salmon fillet (fresh or frozen), rinsed and cut into 2-inch pieces
• 1 large red snapper fillet (fresh or frozen), or other white fish such as halibut (rinsed and cut into 2-inch pieces)
• 6 to 8 large sea scallops
• 8 to 10 tiger prawns or jumbo shrimp (shells removed and deveined if necessary)
• 1 pound mussels or clams (scrubbed and mussels debearded)
• 2 whole makrut lime leaves
• 1 small Japanese eggplant or 1/2 Chinese eggplant (unpeeled and cut into bite-size chunks)
• 1 green bell pepper (cut into bite-size pieces)
• 1 cup cherry tomatoes (or 2 medium tomatoes, cut into wedges)
• 1 can pineapple chunks (drained) or 1 1/2 cups fresh pineapple, cut into cubes
• 1/2 cup fresh basil
• 1 can coconut milk
• 1 teaspoon tamarind paste (or substitute juice of 3/4 lime)
• 1 shallot (sliced) or 1/4 cup sliced purple onion
• 3 to 4 cloves garlic
• 1 thumb-size piece galangal or ginger (thinly sliced)
• 2 tablespoons frozen prepared lemongrass or 1 stalk fresh lemongrass
• 1 to 2 green chilies (jalapeno work fine), chopped, seeds removed if desired
• 1/2 teaspoon fenugreek seeds
• 1 teaspoon cinnamon
• 1/2 teaspoon turmeric
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon brown sugar
• 2 tablespoons soy sauce
• 3 tablespoons fish sauce