25 minutes
3 Servings
Stew
Jasmine Rice: 2 cups (Long-grain rice)
Onion: 1/4 piece
Squid: 1 roll (Calamari)
Green-lipped Mussels: 5 pieces
Shrimp: 6 pieces
Lemon: 1 piece
Broccoli: 150g
Curry Stir-Fry Paste: 2 tablespoons
Clear Chicken Broth: 1.5 cans
Sugar: 2 teaspoons
Lemon Pepper Salt: To taste
Black Pepper: To taste
Butter: 2 teaspoons
1
Prep Ingredients
2
Heat a pan with butter, add the onion and mushrooms, and sauté until the onion becomes translucent. Then, toss in all the seafood ingredients and stir-fry briefly.
3
Pour the chicken broth directly into the same pan and bring it to a boil.
4
Once the broth boils, remove the seafood ingredients from the pan and set them aside.
5
Stir the curry paste and the washed long-grain rice into the simmering broth.
6
Stir the rice well until evenly combined, cover with a lid, and simmer over low heat for 10 minutes.
7
Open the lid, arrange the cooked seafood and broccoli over the rice, sprinkle with a little lemon pepper salt and black pepper, and continue to simmer on low heat for another 10 minutes. Finally, top with the lemon slices and serve.
