Mixed Seafood Curry With Bamboo Shoots

Submitted by alenaellen

"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!"

 

• Ready In: 35mins
• Ingredients: 14
• Serves: 4-6

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.