Seafood Curry With Coconut, Citrus And Cucumber

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
644
FAT
128%
CHOL
58%
SOD
90%

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Ingredients for 4 servings

2 tsp. ground coriander

1 tsp. ground cumin

1/2 tsp. freshly ground pepper

3 Tbs. peanut oil

1 yellow onion, finely minced

1 Tbs. each peeled and grated fresh ginger and finely minced garlic

2 tsp. each grated lime zest and minced lemongrass

1 to 2 tsp. minced jalapeƱo chili

2 cups coconut milk

1 1/2 cups fish or chicken stock

1/4 cup fresh cilantro, pureed with 1 Tbs. water

1 Tbs. lime juice, or to taste

1 Tbs. brown sugar

Salt, to taste

2 small squid

2 small cucumbers, peeled, quartered lengthwise, seeded and cut into 2-inch pieces

1 lb. firm white fish fillets

24 clams, well scrubbed

8 each medium or large shrimp, peeled and deveined, and sea scallops

1/4 cup each chopped fresh mint and cilantro

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