Thai Coconut and Galangal Seafood Recipe

Ingredients:

Water, for blanching  

1 tablespoon oil 

1/2 onion,

cut into small pieces1/2 fresh red chili, 

sliced4 oz shrimp, 

shelled and deveined

4 oz scallops

4 oz cleaned squid,

cut into rings3/4 cup 

1 tablespoon chili garlic sauce

3 tablespoons coconut cream

1/2 teaspoon fish sauce or to taste

Method:

Heat up the water in a small pot. Quickly blanch the seafood until they are half-cooked, about 1 minute. Drain and set aside.

Heat up the oil in a wok over high heat. Stir-fry the onion and red chili, about 30 seconds. Add the seafood into the wok and do a few quick stirs. Pour in theWorldFoods Thai Coconut and Galangal Sauce. Add the chili garlic sauce, coconut cream, and fish sauce. Cook until the seafood is all cooked, dish out and serve immediately with steamed white rice.