Mixed Seafood Curry With Bamboo Shoots

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 medium onion, sliced thinly
• 3 garlic cloves, minced
• 1 fresh ginger, sliced into strips
• 400 g squid
• 600 g frozen shrimp, head on
• 400 ml coconut cream
• 1 tablespoon fish sauce
• 2 tablespoons olive oil
• 1 piece chicken bouillon
• 1 pinch sugar
• 1 teaspoon curry powder
• 1 pinch dried chili pepper flakes
• 1 (580 ml) can bamboo shoots
• 200 g string beans, ends snapped

Recipe

• 1 heat oil in wok, and saute garlic, onion and ginger.
• 2 add frozen squid and saute, then add shrimps and fish sauce; set aside.
• 3 in the same wok, add string beans and bamboo shoots.
• 4 add coconut cream, and if you want a thinner consistency, you can dilute with water.
• 5 let it boil and add chicken bouillon.
• 6 adjust to taste, add curry powder, chili flakes and add a pinch of sugar to balance the taste.
• 7 place on top of hot jasmine rice and serve.