COCONUT CURRY WITH A KICK ENJOY DAN:

SPICY COCONUT CURRY SEAFOOD SOUP by CHEF DAN:

Serves 4-6

INGREDIENTS:

1 (19 Oz) can MAE PLOY coconut milk

1 (8 Oz) bottle clam juice

4 cups chicken stock

1 stock lemongrass

1 pound raw shrimp, shells removed

1 pound fish fillets, cut into bit size chunks

Zest of 2 limes

4 cloves garlic, minced

Thumb-size fresh ginger, grated

8 baby portabella mushrooms, sliced

4 baby bok choy, sliced

2-tablespoons red curry paste

1-tablespoon tamarind concentrate

2-tablespoons brown sugar

2-tablespoons fish sauce

1-tablespoon soy sauce

2 tablespoons fresh lime juice

1/4-cup fresh cilantro

DIRECTIONS:

1.   Pour clam juice, stock, lemongrass and lime zest in a stock-pot over medium-high heat.

2.   Bring to a boil.

3.   Add garlic, ginger, curry paste, mushrooms plus baby bok choy, cook 2-3 minutes.

4.   Reduce heat.

5.   Add shrimp and fish fillets and simmer for 3-4 minutes or until shrimp turn pink.

6.   On low-heat add coconut milk, tamarind, sugar, fish sauce, soy sauce, and lime juice.

7.   Stir well to combine and gently simmer until hot (do not boil).

8.   Serve in bowls and sprinkle fresh cilantro over the top.

NOTE:

Taste-test the soup for salt and spice, adding more fish sauce or more curry paste as desired.

If too sour, add more sugar.

If too spicy add more coconut milk.

If too salty add another squeeze of lime juice.

ENJOY DAN:        BON-APPETITE: