Seafood Curry Laksa
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
1 lb mussels
2 large squid, sliced
11 oz shrimps, shelled and deveined
11 oz white fish, cubed
7 oz fish cakes
16 oz coconut milk
2 cups seafood stock
3.5 oz beansprouts
4 boiled eggs sliced in half
2 stalks spring onions, chopped
lime or lemon slices
rice noodles
fish sauce
oil
For paste:
3 medium red chiles, chopped and seeds removed
1 tsp shrimp paste
4 shallots, peeled
2 stems of lemon grass, outer layer removed and chopped
1 tsp galangal, chopped
1 tsp ground turmeric
1 tbsp water
Instructions:
Gather all the paste ingredients in a food processor or blender. Blend the ingredients until it forms a paste.
Cook rice noodles according to packet instructions.
In a separate pot add oil and the paste, stir fry for in medium heat until fragrant. Add seafood stock, fish cake, fish sauce (according to your taste) and coconut milk then bring to a boil. Once boiling add mussels, shrimps and squid. Cook for 3 minutes. Add fish and cook for 2 more minutes.
Place the noodles in a bowl then pour seafood gravy. Mix in the beansprouts while gravy is hot. Top with 1/2 sliced egg per bowl, spring onions and freshly squeezed lime juice.
From angsarap.net