OYSTERS THAI-STYLE WITH CURRY AND SPICES ENJOY DAN:

          DOCTOR BEN'S FAMOUS THAI-STYLE OYSTER STEW by CHEF DAN:

Serves 4

INGREDIENTS:

1 quart shucked oyster in their liquid

1 cup clam broth

1 tablespoon Thai green curry paste

2 potatoes, peeled and cubed

1/4-cup celery root, shredded (1/3-cup

2 leeks, chopped

2 stalks lemon grass, cut into 5-inch pieces, and sliced lengthwise

1 thumb-size fresh ginger, finely grated

2 tablespoons grape-seed oil

1 (19 Oz) can (MAY PLOY) coconut milk

1/2-teaspoon (EACH) ground cumin, curry powder, chipotle powder

3 tablespoons fish sauce

2 tablespoon oyster sauce

1/4-cup tamarind

DIRECTIONS:

1.   On medium-high heat, add grape-seed oil, then green curry paste and when bubbling, add cubed potatoes, celery root, chopped leek, lemon grass, and fresh ginger and sauté for 5 minutes.

2.   Reduce heat to simmer and add all spices, fish sauce, oyster sauce, and tamarind, stirring for 2 minutes or until spices blend.

3.   Add oysters, coconut milk, and clam juice.

4.   Increase heat and bring to a gentle boil, and then reduce heat and simmer for 6 minutes.

5.   Once stew has thickened, remove from heat.

6.   Garnish with paprika, and fresh herbs of your choice maybe some Cream Fraiche if you like.

ENJOY DAN:                         BON-APPETITE!!