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Ingredients

• 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 jalapeño 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

Description

This Asian-inspired Curry, More Sweet Than Hot, Pairs Nicely With A Medium-bodied Australian Riesling That Will Balance Its Sweet, Citrus And Hot Tones. An Off-dry White Or Rosé Picks Up On The Nuance Of The Sweet Coconut. Dependable: Dry, Unoaked Au

Williams-Sonoma