Thai Seafood Green Curry

Here is to you Jackie ! Love you !!!

Thai Seafood Green Curry

Total Time: 45 minutes Yield: 6

Ingredients

2 teaspoons avocado oil or avocado oil spray

2 shallots, thinly sliced

1 tablespoon fresh ginger, chopped

2 cloves garlic, finely chopped

salt to taste

1 pound raw shrimp, peeled

1 pound raw mussels, cleaned

1 red bell pepper, thinly sliced

2 small zucchini, cut in half ( length) and sliced

3 tablespoons thai green curry paste ( usually found in the oriental section of your supermarket) – feel free to use more if you like it spicy.

2 (14 oz) cans coconut milk

1 cup chicken broth

1 teaspoon lemon juice

1 ½ teaspoons fish sauce

2 thai chili peppers (optional)

Directions

Add avocado oil to a large saucepan or spray the bottom of the pan with the avocado oil spray. Add the shallot, ginger and garlic. Sauté until tender. Add the zucchini, bell pepper and mushrooms and cook for an extra 5 minutes. If you like it spicy add the thai chili peppers – if you prefer it less spicy leave them out. Add the curry paste, coconut milk, chicken stock and fish sauce. Stir to combine. Bring the mixture to a light simmer. Reduce heat to a very low simmer and cook until the veggies are tender, about 5 minutes.  Add the mussels and shrimp and cook until the shrimp turn pink and the mussels open up. This will only take a few minutes. Remove the curry from heat. Add the lemon juice. Also add salt to taste.