INGREDIENTS:
1 tablespoons canola oil
2 tablespoons grated ginger
2 tablespoons pureed lemon grass
2 tablespoons curry powder
6 cups chicken broth
2 tablespoons fish sauce
1 tablespoon light brown sugar
1 tablespoon tamarind soup base (or 2 tablespoons of fresh lime juice at the very end)
2 (13.5 ounce) cans coconut milk
1 teaspoon chili oil
1 pound medium peeled and deveined shrimp
1 pound hardshell clams
8 ounces mussels
8 ounces halibut (cut into 1x1 inch pieces) or fresh Alaska king crab meat
1/4 cup chopped cilantro
cooked jasmine rice about 4-6 cups
Siracha Chili paste (optional to add heat)
DIRECTIONS:
Heat oil in large pot over medium heat. Cook and stir in ginger, lemongrass, and curry powder in oil for 1 minute. Pour in chicken broth over mixture and stir continually to incorporate irall ingredients. Stir in fish sauce and brown sugar; simmer for 15 minutes. Stir in tamarind soup base and coconut milk. Add shrimp, clams, mussels and halibut and cook till no longer translucent about 5-8 minutes. Serve in a bowl with 1/2 cup of rice and garnish with cilantro.
