Rich and Velvety Red Seafood Curry

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Ingredients:

Curry Paste:

• 8-10 dry red chilies, soaked in warm water

• 1 tbsp coriander seeds

• 1 tsp cumin seeds

• 1/2 tsp white peppercorns

• 3-4 kaffir lime leaves, torn

• 2-3 stalks lemongrass, tender inner white part only, finely minced

• 1 inch piece of galangal, peeled and sliced

• 3 cloves garlic

• 3 shallots

• 1 tsp shrimp paste

• 1 tbsp cilantro roots or stems

Curry:

• 1 lb large shrimp, peeled and deveined

• 1 lb green-lipped mussels, cleaned and scrubbed

• 1 lb squid, cleaned and sliced into rings

• 2 cups coconut milk

• 1 cup chicken or vegetable broth

• 2 tbsp fish sauce

• 1 tbsp brown sugar

• 1 cup broccoli florets

• 1 cup baby corn, drained

• 2-3 kaffir lime leaves, torn

• 1 red bell pepper, thinly sliced

• Lime wedges for serving

Instructions:

1. Prepare the curry paste: In a mortar and pestle or food processor, combine all curry paste ingredients and blend until a smooth paste forms. Add a splash of water if needed.

2. Heat the coconut milk: In a large pot or wok, heat half of the coconut milk over medium heat until it starts to simmer.

3. Fry the curry paste: Add the curry paste to the coconut milk and cook for 2-3 minutes, stirring constantly, until aromatic.

4. Add the remaining liquids: Stir in the remaining coconut milk, broth, fish sauce, and brown sugar. Bring to a simmer.

5. Add the vegetables: Add the broccoli, baby corn, and red bell pepper to the curry. Cook for 5-7 minutes, until the vegetables are tender-crisp.

6. Add the seafood: Stir in the shrimp, mussels, and squid. Cook for 3-5 minutes, until the shrimp are opaque, the mussels have opened, and the squid is cooked through.

7. Serve: Stir in the kaffir lime leaves. Serve immediately with lime wedges for squeezing.