Delicious seafood curry pot

Ingredients

• Frozen pineapple cut squid x 250g
• Raw tiger shrimp x 300g
• Broccoli x 1 head
• Potato white wash x 2 small or 1 big
• Carrot x 1 (Small)
• Onion x 1
• Garlic x 3 gloves
• Chicken stock x 300g
• S&B Golden Curry Mix x 1 box

Method

1. Defrost the squid. Peel and devein the shrimp.
2. Cut the broccoli into smaller florets and wash them. Wash the carrot and cut into thin slices. Peel the potato skin and cut into small pieces. Dice the garlic and Onion
3. Boil the potato for 15 minutes and broccoli for 3 minutes. Put them aside
4. Heat up a cast iron pot or any thick pan if you don’t have one. Add oil when the pot or pan is hot until the bottom is covered with oil.
5. Stir fry the onion until fragrant. Add the garlic, stir fry for 10 seconds. Then add the carrot and potato. Stir fry for a while then add all the stock. Add more if you want the curry sauce to be thinner.
6. Bring it to boil, then turn to medium heat and simmer for 10 minutes. Then add the squid and shrimp and simmer for 2 minutes.
7. Break the S&B Golden Curry Mix into small pieces. Add it to the pot and stir until completely melted. Serve with rice.

Product used in recipe

• S&B - Golden Curry Mild