Stir-fried Sea Crab with Curry Powder

Ingredients
500-600g sea crab
50g onion (cubed)
40g green peper (cubed)
10g chopped garlic
40g chopped green onion
40g chopped Thai celery
20g red chilli (sliced)
2 duck eqqs

Ingredients
20g oyster sauce
10g fish sauce
10g sugar
3g peper powder
10g Chinese spirit
5g tapioca flour
10g curry powder
50g roaster chilli paste
50g milk
200g stock

Method
1. Beat the eggs with milk, chilli paste and ½ tsp of curry powder, then set aside.
2. Clean the sea crab and set aside. Heat vegetable oil at medium heat, fry the crab until 70-80% cooked and set aside. Stir-fry garlic, onion and green pepper until get the aroma. And ½ tsp of curry powder, add stock and other ingredients and seasoning. Cover the pan with a lid for 1-2 minutes.
3. Sprinkle tapioca flour, add green onion, celery, red chilli and beaten egg over the pan. Use the low heat and cook for a while. Taste it. Put in the plate and garnish with Thai celery and red chilli.

Thai Seafood Curry

Ingredients:

• An Assortment of FISH and SEAFOOD, for example (to serve 4 people):
• 1 large fresh (or frozen) fillet salmon
• 1 large fresh (or frozen) fillet red snapper (or other "white" fish such as halibut)
• 6-8 large sea scallops
• 8-10 fresh large tiger prawns
• several handfuls of mussels or clams
• VEGETABLES:
• 1 small Japanese eggplant, or 1/2 Chinese eggplant, cut into bite-size chunks (be sure to leave nutritious skin on)
• 1 green bell pepper, chopped into bite-size pieces
• 1 cup cherry tomatoes, OR 2 medium tomatoes, cut into wedges
• approx. 1 cup fresh basil
• CURRY SAUCE:
• 1 can good-quality coconut milk
• 1 tsp. tamarind paste (OR substitute juice of 1 lime)
• 2 shallots, sliced OR 1/2 cooking onion, sliced
• 3-4 cloves garlic
• 1 thumb-size piece galangal OR ginger, sliced
• 2 Tbsp. frozen prepared lemongrass (available at Asian grocers), OR 1 stalk fresh lemongrass (instructions below)
• 2 kaffir lime leaves (available in the freezer at Asian grocers)
• 1-3 red chillies (depending on how spicy you want it (mild = 0-1 chilli, medium= 2 chillies, hot= 3 chillies)
• 1/2 tsp. fenugreek (seeds)
• 1 tsp. cinnamon
• 1/2 tsp. turmeric
• 2 teaspoons cumin
• 2 teaspoons ground coriander
• 1 Tbsp. brown sugar
• 2 Tbsp. soy sauce or tamari
• 3 Tbsp. fish sauce
• OTHER:
• 1 can pineapple chunks, drained (OR 1 1/2 cups fresh pineapple, cut into cubes)

Preparation:

1. For complete instructions on how to buy and cook with lemongrass, see: All About Lemongrass: Your Guide to Buying, Preparing, and Cooking with Lemongrass.
2. First, prepare all the vegetables and set next to the stove within easy reach.
3. Rinse and cut the fish into smaller segments (e.g. 2-3 inches long). Rinse the shellfish in cold water, and remove shells from prawns. Place the seafood next to the stove alongside the vegetables.
4. Make the curry sauce by placing 1/2 can coconut milk plus all other curry sauce ingredients in your food processor. Process well to form a thick paste-like sauce.
5. Add the rest of the coconut milk and continue processing a few seconds to blend.
6. Taste test the sauce, adding more fish sauce (1 Tbsp. at a time) until desired salt-level has been reached (you may require anywhere from 1 to 3 more tablespoons).
7. Pour sauce into a wok or deep frying pan. Place wok/pan over medium-high heat until sauce begins to bubble. Add all the vegetables except the basil, and stir well.
8. Reduce heat to a comfortable simmer (medium to medium-high heat). Cook for 5-7 minutes, or until the eggplant has softened. Stir occasionally.
9. Next, add the segments of salmon and snapper (or other fish), stirring well to incorporate into the sauce. Cook approximately 2 minutes.
10. Finally, add the rest of the seafood plus the pineapple, stirring well to incorporate.
11. Continue stirring ocassionally while the seafood finishes cooking (about 2 more minutes, or until prawns have turned bright pink).
12. Do a final taste test, adding more fish sauce if not salty enough. Cooking Tip: Curries usually require a generous amount of salt to arrive at their peak of flavor. With Thai curries, this adjustment is usually made with fish sauce instead of salt. If you happen to pour too much fish sauce into the dish, or if you find the curry too salty, a tablespoon or two of lime juice will solve the problem.
13. To serve, ladle the curry into a serving bowl. Sprinkle the fresh basil leaves over the curry, and serve with plenty of jasmine rice (white or brown). Enjoy!