Ahh, coconut curry with veggies and an assortment of seafood is still decadent, but now it's easy to make at home even though I once again live in a small college town - voluntarily! in bliss!
You can make this curry at home with just coconut milk and curry paste, but if you can find fresh lemongrass and kaffir lime leaves, snatch them up. The lime leaves freeze well and they add a more authentic taste.
Thai Seafood Curry with Rice Noodles
1/2 onion, cut in half moons
2 tablespoons of olive oil
2 tablespoons Thai red curry paste
1 cup coconut milk
1 cup seafood stock (or veggie stock)
1 tablespoon fish sauce
1/2 lb mussels
1/2 lb steamer clams
6 large scallops
2 cups broccoli floretts
2 oz matchstick rice noodles
1 stalk lemongrass (optional)
2-3 kaffir lime leaves (optional)
basil for garnish
lime wedges for garnish
Soak rice noodles in cold water to cover for at least 20 minutes. Drain and set aside.
In a sauce pan saute curry paste in olive oil for 3-4 minutes until you can smell it; add the onion and stir well to combine and cook another 2-3 minutes until the onions are translucent. Add coconut milk and stock and bring to a gentle boil. If using lemongrass, cut off tough lower end (about 1/4 inch) and peel away top to layers. Smash the bulb end and place in curry; add lime leaves as well. Lower heat to a simmer and add broccoli, cover (it's ok if the cover isn't tight if you're using lemongrass) and cook for 7-8 minutes until broccoli is tender yet still firm. Remove lemongrass and add clams and mussels and cover tightly and steam 4-5 minutes until all of the shellfish open. Turn off heat and allow to sit.
Pat scallops dry with paper towel or dish cloth. Heat a skillet over high heat for 2-3 minutes. Sear each scallop for 3 minutes on each side; they will turn brown and begin to ooze liquid.
Spoon noodles into shallow soup bowls and ladle curry over noodles and spoon scallops around. Garnish with basil and lime wedges.