shrimp, clams, mussels, snap peas, crispy rice, thai basil

Clean and prepare all seafood (shrimp, clams, mussels). Rinse snap peas and set aside. Chop Thai basil leaves.

Prepare the Ingredients

In a large pot, heat the vegetable oil over medium heat. Add the green curry paste and sauté for 1-2 minutes until fragrant.

Cook the Curry

Pour in the coconut milk and bring to a simmer. Stir well to combine with the curry paste.

Add the shrimp, clams, and mussels to the pot. Cook for 5-7 minutes until the shrimp are opaque and the clams and mussels have opened.

Stir in the snap peas, fish sauce, and brown sugar. Cook for an additional 2-3 minutes.

Remove from heat and stir in the Thai basil. Serve hot over cooked rice.