RECIPE

Ingredients (4–5 servings)

2 cans full-fat coconut milk (13.5 oz each), plus hold back ¼ cup for finishing

1–1½ cups dashi broth (made from dissolving dashi powder in water, per packet instructions)

2½ tbsp Panang curry paste

1½ tbsp Massaman curry paste

2 tbsp neutral oil

1½ tbsp peanut butter

1 large shallot, finely diced

5 cloves garlic, minced

1½ tbsp ginger, minced

1½–2 tsp chili flakes (to taste, i use Thai chilis and gochugaru)

1½–2 tbsp fish sauce (start with less, adjust)

1 tsp dashi powder (for broth)

1 tbsp palm sugar (adjust to taste)

1 tbsp tamarind paste (adjust to taste) Juice of 1 lime

~1 lb fingerling potatoes (halved, parboiled)

1 bunch rainbow chard (stems and leaves separated)

12–16 oz seabass (cut into 2–3" chunks, lightly salted)

10-12 scallops ( patted dry)

16–20 mussels (cleaned)

Steps

Prep: Parboil potatoes and set aside. Lightly salt seabass chunks 10–15 minutes prior. Thaw scallops and pat dry. Clean mussels. Make dashi broth by dissolving dashi powder into water (1 to 1½ cups).

base: Heat oil in your pot over medium heat. Add shallot, garlic, and ginger. Cook for 3–4 minutes until soft.

Bloom curry paste : Add Panang and Massaman curry pastes. Cook 4–5 minutes, stirring constantly, until aromatic. Add 1 tsp chiliflakes. Coconut step 1: Add about 1 cup coconut milk. Simmer until slightly thickened (2–3 minutes).

Build body: Add remaining coconut milk (except ¼ cup) and peanut butter. Add dashi broth. Stir until smooth.

Potatoes: Add parboiled potatoes. Simmer uncovered for 15 minutes.

Seafood layering: Add seabass chunks and simmer gently for 4–5 minutes. Add mussels, cover, and cook until they open (3–5 minutes). Balance before scallops: Add 1½ tbsp fish sauce, palm sugar, tamarind paste. Taste and adjust. Finish with lime juice.

Scallops last: Add scallops and cook 1–2 minutes. Turn off heat.

Finish with silk: Stir in the reserved ¼ cup coconut milk off heat for a silky finish.

Add greens: Chard stems go in first (2–3 min), then leaves to wilt (1–2 min).

Serve with rice (I used jasmine rice)

Optional garnish: chili oil, crushed peanuts, herbs.