Mixed Seafood Curry With Bamboo Shoots

• 1 medium onion, sliced thinly
• 3 garlic cloves, minced
• 1 fresh ginger, sliced into strips
• 400 g squid
• 600 g frozen shrimp, head on
• 400 ml coconut cream
• 1 tablespoon fish sauce
• 2 tablespoons olive oil
• 1 piece chicken bouillon
• 1 pinch sugar
• 1 teaspoon curry powder
• 1 pinch dried chili pepper flakes
• 1 (580 ml) can bamboo shoots
• 200 g string beans, ends snapped

1. Heat oil in wok, and saute garlic, onion and ginger.
2. Add frozen squid and saute, then add shrimps and fish sauce; set aside.
3. In the same wok, add string beans and bamboo shoots.
4. Add coconut cream, and if you want a thinner consistency, you can dilute with water.
5. Let it boil and add chicken bouillon.
6. Adjust to taste, add curry powder, chili flakes and add a pinch of sugar to balance the taste.
7. Place on top of hot jasmine rice and serve.

onion, garlic, ginger, squid, coconut cream, fish sauce, olive oil, chicken bouillon, sugar, curry powder, chili pepper, bamboo shoots, string beans

Taken from www.food.com/recipe/mixed-seafood-curry-with-bamboo-shoots-293954 (may not work)