Jungle Curry With Seafood KEANG PA TALAY
森林海鲜咖哩
KARI "JUNGLE" DENGAN MAKANAN LAUT
Language:
Ingredient:
2 x 180 g cans TC BOY Solid Tuna in Vegetable Oil, drained
50 g Red fish fillet
5 pcs Scallop
70 g Cuttlefish
10 pcs Small prawn
1 tablespoon Fish sauce
1 teaspoon Sugar
30 g Baby corn
30 g Green pea, grinded
3-4 pcs Mushroom (cut to 2)
20 g Green pepper corn
10g Basil leaves
1/2 liter Vegetable stock (boil any vegetables and take the water)
50 g Red Thai curry paste
2 pcs Red chillies, thinly sliced
20 g "Cekur" roots
2 pcs Eggplant (cut to 4)
30 g Small eggplant
Others Cooking oil
Preparation:
1. Heat the oil and sauté the curry paste until fragrant. Add in fresh vegetables first, mix well and add the seafood.
2. Add in the vegetable stock into the wok and simmer for 3-5 minutes. Add in fish sauce, tuna fish and mix well.
3. Garnish with red chili, basil leaves before serving.
Ingredient:
2 x 180 g cans TC BOY Solid Tuna in Vegetable Oil, drained
50 g Red fish fillet
5 pcs Scallop
70 g Cuttlefish
10 pcs Small prawn
1 tablespoon Fish sauce
1 teaspoon Sugar
30 g Baby corn
30 g Green pea, grinded
3-4 pcs Mushroom (cut to 2)
20 g Green pepper corn
10g Basil leaves
1/2 liter Vegetable stock (boil any vegetables and take the water)
50 g Red Thai curry paste
2 pcs Red chillies, thinly sliced
20 g "Cekur" roots
2 pcs Eggplant (cut to 4)
30 g Small eggplant
Others Cooking oil
Preparation:
1. Heat the oil and sauté the curry paste until fragrant. Add in fresh vegetables first, mix well and add the seafood.
2. Add in the vegetable stock into the wok and simmer for 3-5 minutes. Add in fish sauce, tuna fish and mix well.
3. Garnish with red chili, basil leaves before serving.