2 Tablespoons Olive Oil – 4 Shallots, chopped (about 2 cups)
4 Cloves of garlic, minced – 2 Red peppers, chopped
1/2 jalapeno pepper, seeds removed, minced – 3 Tablespoons Thai red curry paste
2 14-Ounce cans coconut milk – 1 Cup clam juice
2 Teaspoons Red Boat fish sauce – 1 Tablespoon honey
1/2 Teaspoon salt – 3 Large sweet potatoes, cut into 1″ cubes
2 Pounds wild caught cod, cut into 3″ pieces – 1 Pound shrimp, devained and shells completely removed
3/4 Pound bay scallops – 2 Dozen little neck clams, scrubbed clean
1/2 Cup fresh basil, chiffonade (or just chopped) – 2 Tablespoons freshly squeezed lime juice
Lime wedges and extra basil for garnish
Heat olive oil in large, heavy pot over medium heat. Add shallot, and saute until translucent, about 5 minutes.
Add garlic and continue to saute for 2 additional minutes.
Add red pepper and jalapeno, stirring, and saute until pepper begins getting soft, about 3 minutes.
Add coconut milk, clam juice, red curry paste, fish sauce, honey and salt, stir and bring to a simmer.
Add sweet potato and simmer until potato gets soft, about 10-15 minutes, stirring occasionally.
Add cod, shrimp and scallops, stir, cover and simmer for 5 minutes.
Add clams, cover, and continue to simmer an additional 5 minutes, until all clams have opened.
Remove from heat.
Add lime juice and basil, stir.
Serve with a garnish of a lime wedge and a little sprinkle of additional basil.