1/4 cup of fresh Thai basil leaves and another 1/4 cup chopped fresh cilantro, Optional
2 small red chillies, chopped
Peel the prawns minus the end of the tail and devence them. Start the beards with the mussels and clean the shells
Cut the fish into pieces of 4 cm. With a knife, open the squid and make them diamond-shaped cuts: then cuts into pieces.
Heat the oil in a large saucepan or wok and sauté the curcuma, lemongrass, the ginger, lime leaves, green chilli, cilantro, garlic and spring onions over a strong heat for a minute or until they release their scent. Add the tomato and saute until soft. Put the broth in and bring to the boil; put the fire down, cover and let cook 10 minutes.
Add the sugar, the sauce, tamarind, fish and seafood; tape and cooking 3-5 minutes. Remove the lemongrass and the closed mussels. Throw in the juice and herbs, Remove, add the chilli and serve.
Crush the lime leaves with the flat blade of a knife.
Recipes easy to https://recetasdecocinafaciles.NET /