Ingredients:

Broth Base:

• 2 tbsp avocado or vegetable oil

• 3 stalks lemongrass (smashed and cut into 2-inch pieces)

• 10 slices galangal or ginger

• 10 kaffir lime leaves (tear slightly for release)

• 1 large onion, sliced

• 8 cloves garlic, smashed

• 4 Thai bird’s eye chilies (adjust to taste)

• 3 tbsp Thai red curry paste

• 2 quarts seafood or chicken stock

• 2 cans (13.5 oz) coconut milk

• ½ cup fish sauce

• 3 tbsp palm sugar (or brown sugar)

• Juice of 4 limes

Seafood & Veggies:

• 2 lbs shrimp (peeled and deveined)

• 1½ lbs squid, cleaned and cut into rings

• 2 lbs mussels or clams, cleaned

• 1 lb firm white fish (like cod or halibut), cubed

• 1 cup baby corn, halved

• 2 cups mushrooms (shiitake or oyster), sliced

• 1 red bell pepper, thinly sliced

• 2 cups Napa cabbage or bok choy

• 1 cup cherry tomatoes, halved

Garnishes:

• Fresh cilantro, chopped

• Thai basil (optional)

• Lime wedges

• Thinly sliced red chili

• Jasmine rice (served on the side)

 Instructions:

1. Sauté Aromatics
   Heat oil in the Platinum 20 QT on medium heat. Add lemongrass, galangal, kaffir lime leaves, onion, garlic, and chilies. Sauté for 5–6 minutes until fragrant.

2. Build the Broth
   Stir in Thai red curry paste. Cook for 2 minutes. Add seafood stock and bring to a boil. Simmer for 15 minutes to let flavors infuse.

3. Add Coconut Creaminess
   Strain the broth if you want a smoother base (optional). Return to pot. Add coconut milk, fish sauce, palm sugar, and lime juice. Taste and adjust for salt/sour/spice balance.

4. Cook Seafood & Veggies
   Bring broth to a simmer again. Add baby corn, mushrooms, bell pepper, and tomatoes. Simmer 5 minutes.
   Add squid, fish, and mussels—cook for 3–4 minutes. Finally, add shrimp and cabbage. Simmer until shrimp turns pink and mussels open (about 3–5 minutes).

5. Finish & Garnish
   Remove from heat. Stir in fresh herbs and ladle into large bowls. Serve with jasmine rice and extra lime on the side.