1 tablespoon coconut oil
2 celery stalks, diced
2 carrots, peeled and diced
1 cooking onion, diced
1” knob of ginger, minced
1 jalapeno, diced
2 yellow potatoes, peeled and cut into 1/2 “cubes
1 handful green beans, trimmed and cut into 1/2" pieces
3 tablespoons green Thai curry paste
1 bottle (236 ml) clam juice
1 can coconut milk (398ml)
3 cups vegetable or fish stock
227 grams white fish, cut into 1" pieces
1 cup scallops, 100-150 count
1 cup corn kernals
2 tablespoons fish sauce
1/2 cup chopped cilantro
Garnish: lime wedges, fresh herbs (mint, basil or cilantro)
Place a medium pot over medium heat and add coconut oil, celery, onion, ginger and jalapeno. Cook for 8 min. stirring occasionally until vegetables are soft and translucent.
Add potatoes, green beans, curry paste, clam juice, coconut milk, vegetable stock and stir until the curry paste dissolves. Bring to a simmer and cook until potatoes are fork tender.
Add fish, scallops and corn and bring back to a simmer until fish is cooked through, about 5 min.
Stir in fish sauce and cilantro.
Serve garnished with more herbs (basil, mint, and cilantro) and a lime.