Post #151431 by pablus on Thu, Apr 7, 2005 5:43 AM

This recipe is one of the more popular ones we've ever served here, simple but fantastic.

2 green peppers sliced julienne
sautee in stock pot with 1 crushed garlic clove and stick of butter
2 eggplants, peeled - and cut into scallop sized cubes
sautee with peppers until lightly cooked
add 3 cups of chicken stock
add 4 cans of coconut milk
add 4 oz jar of Thai Kitchen red curry paste (or similar)
add 3 tablespoons fish sauce
add 2 teaspoons of finely chopped lemon grass
add 1/4 cup of honey
3.5 cups of loosely packed basil leaves (slice if you like)
bring to simmer and simmer for 15 minutes
Add 2 lbs shrimp
2 lbs scallops (sea)
3.5 lbs catfish filets cut into pieces
cook, stirring and watch for shrimp to begin to turn white, when they are not quite cooked fully, shut off the heat and cover for 10 minutes and the fish cooks in the heat of the broth.

Serve over rice

Garnish with a little chopped tarragon