1/2 pound small shrimp, peeled and deveined

6 ounces of fresh bay scallops

6 ounces of fresh cod, cut into small cubes

2 tablespoons vegetable oil

1/2 of a fennel bulb, chopped fine

1/2 of an onion, chopped fine

1 tablespoon freshly ground ginger

1 tablespoon freshly ground garlic

1 habanero pepper (not chopped or pierced)

1 tablespoon red curry paste

2 tablespoons fish sauce

1 cup of coconut milk

2 cups of chicken stock

1 can of chickpeas, rinsed and drained

juice of 1 lemon

salt and black pepper

cilantro for garnishing


Heat the oil in a large pot over medium heat.

Add onions and fennel and sauté until softened. About 5-6 minutes.

Add ginger and garlic, an continue cooking and stirring for another 2 minutes.

Add red curry paste and cook for about 2 minutes.

Next add the coconut milk, the chicken stock, fish sauce, habanero pepper and the chickpeas. Season with salt and black pepper. Let this simmer until the sauce is reduced and just starting to thicken.

While the sauce is reducing, season the shrimp, fish and scallops with salt and black pepper.

Add the seafood to the pot with the juice of the lemon and cook for another 5-8 minutes. Just until the shrimp turns pink and the fish is cooked through.

Taste for seasoning and adjust as necessary. If you like spicy, you can make a slice in the pepper. If not then discard the pepper at this time.

Serve with white rice and fresh cilantro.














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