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Ingredients:
1 1/2 tablespoons Red curry paste
1/2 cup Coconut milk
1 whole Fresh water prawn
1 cup Thick diced sole
1 cup Thick diced squid
1 whole Sea crab
8 pcs New Zealand mussel
3 tablespoons Flat leaf parsley
1 tablespoon Tomato concentrate
2 cups Chopped tomato
1/2 cup White wine
1/2 cup Chopped onion
3 cups Soup stock
1/2 teaspoon Fennel seed
1 cup Chopped celery
1/4 cup Saffron
1/2 teaspoon Salt
1/2 teaspoon Black pepper
4 tablespoons Olive oil
Instructions:
1. Sauté red curry paste with oil till it releases aroma. Then add garlic, onion, flat leaf parsley and fennel seed.
2. Add coconut milk, soup stock, tomato, tomato concentrate, and saffron. Season with salt and black pepper.
3. Then add meat and white wine till wine has reduced. Serve with flat leaf parsley on top and garlic bread on the side.
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