Coconut Curry Seafood

Overview

The taste of Indian curry is indeed too strong, but it tastes okay. It is a very good choice for cooking rice. Fatty chose to stew squid and shrimp with curry, and added coconut milk to neutralize the taste of curry. The taste was really fragrant.

Tags

• hot dishes
• foreign cuisine
• old man
• summer recipes
• banquet dishes
• southeast asia
• dinner
• coconut juice
• curry cubes
• olive oil
• onions
• seafood
• squid
• carrot

Ingredients

Steps

1. 1 Remove and wash the shrimps and set aside.

   

2. 2 Wash the fish oil to remove the film on the surface.

   

3. 3 Make a cross cut on the squid body.

   

4. 4 Cut into chunks.

   

5. 5 Wash the onions and dice the tomatoes.

   

6. 6 Wash the carrots and dice the eggplant.

   

7. 7 Add olive oil to the pan and heat.

   

8. 8 Add onions and stir-fry until fragrant.

   

9. 9 Add carrots again.

   

10. 10 Stir-fry until cooked and set aside.

    

11. 11 Heat oil in another pot and add shrimps.

    

12. 12 Stir fry until the shrimp changes color.

    

13. 13 Add squid.

    

14. 14 Stir-fry until the squid becomes rolled.

    

15. 15 Pour in coconut milk.

    

16. 16 The fire comes to a boil.

    

17. 17 Cover and simmer over low heat for 10 minutes.

    

18. 18 Add curry cubes and stir well.

    

19. 19 Cover and simmer for another 5 minutes, then turn off the heat.