Coconut Curry Seafood

• 4 cupstish Stock
• 2 cupstlam Juice
• 1 eachtnion, diced in big chunks
• 1 eachted Bell Pepper, diced in big chunks
• 2 eachtarrots, diced in big chunks
• 2 T.turry Powder, toasted
• 2 T.tround Cumin, toasted
• 3 cupstoconut Milk
• 2 cupstussels
• 2 cupsthrimp
• 2 cupstcallops, sear
• 3 T.turry Paste
• 3 T.toy Sauce
• 3 T.tugar
• 1 eachtalapeno, sliced
• 2 eachtotatoes, diced in big chunks
• 1/4 cuptarsley, chopped
• 1/4 cuptilantro, chopped
• 1 eachtemon, zest and sliced
• To tastetalt and Pepper

1. 1. Heat the fish stock and clam juice.
2. 2. Add the vegetables (except jalapeno, parsley, cilantro, and lemon zest) and spices. Cook until the vegetables are half done.
3. 3. Saute seafood and deglaze with lemon juice and fish base. Add coconut milk, curry paste, soy sauce, sugar, and jalapeno.
4. 5. Let simmer until mussels open. Add parsley, cilantro, and lemon zest before serving.

stock, onion, bell pepper, carrots, curry, ground cumin, milk, mussels, shrimp, sear, curry, soy sauce, sugar, potatoes, parsley, cilantro, salt

Taken from www.epicurious.com/recipes/member/views/coconut-curry-seafood-1220377 (may not work)