Mixed Seafood Curry With Bamboo Shoots

Ingredients

• 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 flake
• 1 (580 ml) can bamboo shoots
• 200 g string beans, ends snapped

Directions

1. 1

   1. Heat oil in wok, and saute garlic, onion and ginger.

2. 2

   2. Then add frozen squid and saute, then add shrimps and fish sauce.

3. 3

   3. Set aside. In the same wok, add string beans and bamboo shoots.

4. 4

   4. Add coconut cream, and if you want a thinner consistency, you can dilute with water.

5. 5

   5. Let it boil and add chicken bouillon.

6. 6

   6. Adjuste to taste, add curry powder, chili flakes and add a pinch of sugar to balance the taste.

7. 7

   7. Place on top of hot jasmine rice and serve.