Start by getting your rice going! We have a little rice cooker, so I always do one cup of rice + 1.25 cups water for two adults for dinner.
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Next, open up your combo pack and give the clams a good rinse under cold running water. Lay the fish, scallops and shrimp out on a plate and season generously with salt and pepper.
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Mince your shallots, slice the garlic, ginger and chili, and then get out a large pan. Swirl about 2 T of oil (I like to use olive or avocado oil) in the pan and turn it on medium low heat. Add the shallots, garlic, ginger and chili to the hot oil and cook for 5 minutes while futzing everything around with a spatula so that the veggies soften and cook, but don’t burn.
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Add the coconut milk and tomatoes to the veggies and turn the heat up to medium high. Sprinkle the curry powder into your mixture and stir to combine. Let this simmer for about 5 minutes, and make sure it’s nice and bubbly hot as we prepare to add the seafood. Add the clams first, and give them a good stir around, then add the rest of the fish, scallops, and shrimp and set a timer for 5 minutes. Keep gently swirling the seafood around, moving the clams to the center and then off to the side as they start to open. At the 5-minute mark your clams should be 90 to 100% open, and it’s time to serve! (If there’s one or two clams that did not open, pull those out and discard them. If there’s more than two clams not open yet you likely need to turn up your heat and keep cooking for another minute or two more.)
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Scoop the curry over the top of your rice, and garnish with a few sprigs of fresh cilantro. Enjoy!!
option based on your taste! I used a yellow chili for perhaps a "1.5" on the spicy scale, but you can leave it out all together or swap it out for habanero if you like things hot!