|Mixed Vegetable Seafood Curry Pot|
2 eggplant, washed and cut 3 inches length
1 cup green bean, trimmed and cut 11/2 length
8 okra pods, trimmed
1/2 bundle chinese cabbage,washed and cut wedges
1 teaspoon curry leave
1 whole dungeness crab, cleaned and chopped into 6 pieces
6 mussel, cleaned and maintain in their shells
8 shrimp, cleaned and deveined
6 bulbs shallot, peeled
4 cloves garlic, peeled
2 stalks lemon grass, trimmed and smashed
3 tablespoon curry powder
1 teaspoon chili powder
2 pinch of cumin powder
2 pinch of coriander powder
1/2 cup water
1 can chicken broth
200 ml fresh milk
1 teaspoon sugar
1 teaspoon salt
1 chicken cubes
4 tablespoon vegetable oil
some mint leaves
Blend shallot and garlic, set aside. Mixed combined curry powder, chili powder, cumin powder and
coriander powder with water. Prepare and assemble everything and start to cook.
In a large bottom pot, heat up the vegetable oil and fry the blend mixture until aroma. Add chili
mixture, lemon grass and curry leave and continue to fry until oil out for approximately 5 - 8 minutes.
Pour in the chicken broth and bring it to boil. Add in all the seafood and cook until the seafood turns
red, which means the seafood is cooked. Remove and set aside.
Add chicken cubes, salt and sugar and fresh milk, adjust the heat to high and add all the vegetable.
When everything in the pot is boiling, add in all the seafood and re-adjust the heat to low and cook for
another 3 - 5 minutes. Remove from stove, scoop out and serve in a claypot. Garnish with some mint