Seafood Curry (Serves 4)

Ingredients:

300g Local fish fillets Serves 4
300g Local black mussels
100g scallop meat
200g Morton bay bugs in half
100g Northwest squid
2 tsp Green curry paste (Perencah-kari-segera)
1 brown onion
3 cloves Garlic
1 bunch bok-Choy
1 bunch broccolini
200g Bean sprouts
100g Gourmet potatoes cooked and diced
1 red chilli
2 cans coconut milk
200ml fish stock
4 Fresh limes
50g Fresh coriander
20g toasted peanuts
20g crispy shallots
50ml peanut oil
1 pkt Egg noodles
Fish sauce

Method:

Clean and dice seafood, set aside in separate bowls.

Slice onions and cut vegetables into strips.

Fry off onion and garlic off in peanut oil for 3 mins, when soft add curry paste and continue to fry for a further 2mins to release the flavours.

Add coconut milk and fish stock and let come to the boil.

Once the base comes to the boil add bugs, fish, boc-choy and broccolini.

Let simmer for 2-3 mins. Add noodles, scallops and squid and bring up to the simmer again.

Open mussels in frying pan add to curry, along with potatoes.

To finish squeeze lime juice and add fish sauce to taste.

Spread evenly through four bowls then finish with bean shoots, sliced chilli, fresh coriander, peanuts and crispy shallots.

Note:

Be careful with curry paste it can be hot add more to spice it up and less if you aren't a spicy person.

The lime juice with soften the temperature.