Fresh, warm and light; this dish is a nice compromise between soup and a meal!

The flavors of Spring come together to offer a hearty meal which features cilantro and lime.

Warm and spicy ingredients go great with beer on a sunny but cool Spring evening!

Ingredients

1 (14-ounce) can unsweetened coconut milk
2 tablespoons red curry paste
1/2 white onion, peeled and finely chopped
small bunch scallions finely chopped
1/4 cup chopped fresh cilantro leaves
1 lime, juiced
1 bell pepper chopped
2 to 3 tablespoons canola oil
Salt and freshly ground pepper
1 2 pound shrimp, shell and tail left on
1 cup small scallops
2 dozen mussels
Bunch of fresh cilantro for garnish

Method

Whisk together coconut milk, curry paste, onion, cilantro, lime juice, and oil in a large bowl. Season, to taste, with salt and pepper. Place shrimp in the bowl and toss to coat. Cover and let marinate at room temperature for 20 minutes.
Stir red curry paste in large skillet over medium-high heat until fragrant, about 1 minute.

Add coconut milk and clam juice and bring to boil, whisking until paste dissolves.

Boil until sauce is thick enough to coat spoon, stirring occasionally, about 7 minutes.

Add shrimp to sauce.

Add chopped bell pepper.

Cook until shrimp turn pink and are just opaque in center, turning occasionally, about 4 minutes.

Stir in cilantro.

Season to taste with salt and pepper.

Divide shrimp and sauce among 4 shallow bowls. Garnish with cilantro, lime wedges and serve.