Serves:

Ingredients:

2 tb Oil
1/4 c Sliced Green Bell Pepper
Pieces
1 Stalk Lemon Grass In 1" Long
1/8 c Slivered Bamboo Shoots
1 tb Sugar
1/4 c Fish Sauce (Nam Pla)
1/4 c Coconut Milk
1/4 c Green Curry Paste
4 oz Cleaned Mussels
Thick
4 oz Fish Fillets Sliced 1/2"
4 oz Scallops
4 oz Shrimp, Shelled & Deveined
1/3 c Sweet Basil Leaves

Method:

The flavor of fresh lemon grass balances the flavor of the seafood, serving the same purpose as the fresh lemon wedges served with seafood in other cuisines.
Heat a large skillet and add the oil.
Add all the seafood and saute for 2 minutes on high heat.
Add the remaining ingredients and gently combine.
Cover the pan and continue cooking for about 3 minutes.
Remove to a serving plate.