Mixed Seafood Curry

Ingredients:

serves 4

  • 1 tbsp. vegetable or peanut oil
  • 3 shallots, chopped finely
  • 1-inch / 2.5-cm piece fresh galangal, peeled and sliced thinly
  • 2 garlic cloves, chopped finely
  • 14 fl oz / 400 ml / 1-3/4 cups canned coconut milk
  • 2 lemongrass stalks, snapped in half
  • 4 tbsp. fish sauce
  • 2 tbsp. chili sauce
  • 8 oz / 225 g uncooked jumbo shrimp, shelled
  • 8 oz / 225 g baby squid, cleaned and sliced thickly
  • 8 oz / 225 g skinned salmon fillet, cut into chunks
  • 6 oz / 175 g tuna steak, cut into chunks
  • 8 oz / 225 g fresh mussels, scrubbed and debearded
  • fresh Chinese chives, to garnish
  • boiled rice, to serve



( Metric Conversion Cooking )

Procedures:

Heat the oil in a large wok and stir-fry the shallots, galangal, and garlic for 1-2 minutes, until they start to soften. Add the coconut milk, lemongrass, fish sauce, and chili sauce. Bring to a boil, reduce the heat, and let simmer for 1-2 minutes.

Add the shrimp, squid, salmon, and tuna, and let simmer for 3-4 minutes, until the shrimp have turned pink and the fish is cooked.

Add the mussels and cover with a lid. Let simmer for 1-2 minutes, until they have opened. Discard any mussels that remain closed. Garnish with Chinese chives and serve immediately with rice.

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