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Serves/Makes: 4

Ingredients:

• 3 ounces shelled prawns (shrimps)
• 3 ounces bite-sized pieces of squid (calamari)
• 3 ounces crab meat
• 3 ounces sliced sea perch fillet
• 1 tablespoon finely sliced kaffir lime leaf
• 3 cups coconut cream
• 2 teaspoons fish sauce
• 2 cups sweet basil leaves
• 3 cups shredded cabbage
• 2 tablespoons thinly sliced red spur chili
• 2 tablespoons ho-mok chili paste

How to cook:

• Add the chilli paste to 2 1/2 cups of the coconut cream in a bowl and stir until well dispersed. Add the prawns (shrimps), squid (calamari), crab meat, and sea perch and stir gently to mix well, adding fish sauce to taste.
• Make a bed of sweet basil leaves and shredded cabbage in the bottom of a large bowl and spoon the seafood mixture onto this. Pour the remaining 1/2 cup of coconut cream on top and sprinkle with spur chili and kaffir lime leaf.
• Place the bowl in a steamer in which the water in boiling and steam over high heat for about 15 minutes. Remove from the steamer and it is ready to eat.

Note:

The Thai name for Steamed Seafood Curry recipe is Ho Mok Thale.

This recipe for Thai Steamed Seafood Curry serves/makes: 4

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Main Ingredient: Seafood Mix
Preparation Method: Steamed
Cuisine: Thai