Mixed Seafood Curry With Bamboo Shoots |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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My boyfriend and I frequent this thai restaurant in Aurora Ontario. I once ordered their Bamboo Squid, and when I got home, I made some revisions and came up with my own version. I am not so good at cooking with measurements, The way I cook is by tasting, adding a lil here and there ;-) Enjoy! 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 flakes |
1 (580 ml) can bamboo shoots |
200 g string beans, ends snapped |
Directions:
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.
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