Peel & de-vein the shrimp, remove lobster shells, cut in large chunks, remove muscles from scallops.
You may add calamari to this recipe.
Heat the oil in a hot wok, or large skillet, add onion, peppers, jalapenos and garlic. Add the seafood, soy sauce and fish sauce. Dissolve the red curry in water, stir into sauce until it dissolves, add to pan. (Lumps of undissolved red curry are bad.) Cut asparagus spears in 2" pieces and add along with bamboo shoots and coconut milk. Allow to simmer for about five minutes until the seafood is cooked. Season lightly with black pepper to balance flavors. Tear or slice the basil leaves, and add right at the end so the flavor stays explosive and doesn’t cook out.
Serve with jasmine rice.
* Make sure you have plenty of sauce to rice.
* You may add more or less red curry to increase or decrease heat level you like
* You may substitute cilantro for basil if you prefer (sometimes fresh basil is hard to find)
The Black pepper actually mellows out the heat of this dish because:
Red Curry is very hot in your throat, black pepper affects the tip of your tongue. The black pepper evens the heat throughout your palette, causing it to have more even heat.
4 Jumbo shrimp
2 1/2 pound lobster tails
4 Jumbo Sea Scallops, muscles removed
1/4 cup vegetable oil
1/2 onion, sliced
1/2 red bell pepper, sliced
1 jalapeno pepper, sliced
1 tablespoon chopped garlic
1/4 cup soy sauce
1 tablespoon Thai fish sauce
1 tablespoon Thai red curry
2 tablespoon water
8 asparagus Spears
1 cup bamboo shoots
1 can coconut milk
1 teaspoon black pepper
24 fresh basil leaves