Most Asian grocery stores carry fresh lemon grass and Thai basil. When you’re working with phyllo dough, keep any unused portions wrapped in plastic so they don’t dry out and become crumbly. Yield is 4 servings.
ingredients
Phyllo Cups
Vietnamese Seafood Curry
directions
Preheat oven to 375 degrees F.
Butter a muffin tin.
Cut 3 sheets of phyllo into quarters.
Butter 3 squares of phyllo and layer each square on top of each other, turning each one slightly to make a star shape.
Press into a buttered muffin cup. Repeat with the remaining squares (3 more times).
Bake for 10 to 12 minutes or until golden.
Heat oil in a medium saucepan.
Add lemon grass, chiles, ginger, garlic and curry and stir-fry on medium heat for a few minutes.
Add the shrimp and stir-fry for a 1 to 2 minutes, until shrimp are opaque.
Remove from the pan.
Stir in coconut milk.
Bring to boil and boil 10 minutes.
Add shrimp and scallops to pan.
Top with clams.
Return to simmer.
Reduce heat to low.
Cover and simmer until clams open and seafood is cooked, about 2 minutes.
Add lime juice, fish sauce and basil.
Season with salt and pepper.
Serve in the phyllo cups.