Thai Curry Seafood Bruschetta

SEAFOOD THAI CURRY

Steps:

• Fry mixed seafood until 90% cooked.
• Meanwhile, fry shrimps in another saucepan until 90% cooked.
• Season all seafood with salt.
• Mince and mash the ginger.
• Warm curry paste and pour in coconut milk.
• Cook sauce with seafood, shrimp.
• Add all seasoning and spices and simmer for 5 minutes.
• Use the remaining coconut milk in the can to cook with rice or make dessert.

THAI CURRY SEAFOOD BRUSCHETTA

Steps:

• In large pot, heat olive oil over medium high heat. Add tomatoes, ginger, and garlic, and saute for 1 minute. Add coconut milk and curry paste, stir well, and bring to a boil. Add seafood and lower heat to a simmer. (It may be necessary to add seafood a little bit at a time, judging by how fast it cooks - please see the info at the end) Simmer until seafood is done. Add cilantro or parsley, stir well, and served with crusty bread of your choice.
• The following are guidelines on roughly how long my seafood took to cook:.
• 5-7 minutes.
• Large clams.
• Large scallops.
• Large shrimp.
• 3-5 minutes.
• Fish (flounder, tilapia, etc), cut into 1-2" pieces.
• Smaller shrimp.
• Bay scallops.
• Mussels.