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michdy74
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PdfPrepare all your ingredients first.
In a large stockpot or deep pasta pot, add oil over medium heat.
Sautee shallots until translucent, edges will just start to caramelize (2-4 min), stirring occasionally.
Stir in the curry pate, lemon grass, garlic, ginger galangal, chilli and sliced lime leaf and cook for 30 seconds to a minute (until fragrant, but not browned).
Add chicken stock, coconut milk, wine, 1 TBSP fish sauce and sugar and stir well.
Bring to a simmer and add lime quarters, Thai basil, and lime leaves.
Bring the liquid to a rolling boil, over medium high heat, add seafood and stir well.
Place lid on and cook 10 minutes, stirring again at the 5-minute mark.
Turn the heat down to medium and let steam gently for the remaining 5 minutes.
Remove from heat, add a pinch of high quality sea salt, and fish sauce to your taste.
Top with fresh cilantro and scallion and stir in at the table.
Serve with fresh lime wedges and a warm baguette.