INGREDIENTS
150g Pacific Bay Whole Mussels
150g Pacific Bay Whole Clams
200g Pacific Bay Atlantic Cod, cut into chunks
1 pack Asian Home Gourmet Indonesian Rendang Curry Spice Paste
440g Real Thai Coconut Milk
100g fresh lemongrass, chopped
70g fresh ginger, sliced
3 cloves of garlic, sliced
100g red onion, sliced
30g canola oil
PROCEDURE
Simmer the Sauce. In a saucepan, mix Indonesian Rendang Curry spice paste with coconut milk and let it simmer for 10 minutes to blend the flavors.
Stir-Fry the Seafood. While the sauce simmers, preheat a shallow pan on high heat. Add canola oil, and when the pan is hot and steaming, add mussels, clams, and cod. Stir-fry the seafood for 2 minutes.
Cook with Aromatics. Add aromatics to the pan with the seafood and sauté for another 2 minutes. Pour in the rendang sauce and let it simmer for 10 to 15 minutes.
Serve the Dish. Transfer the Seafood Rending Curry to a serving bowl and garnish with kaffir lime leaves and lemon zest.
