Balinese Seafood Curry – Hasil Laut Bumbu Kuning

Pic by Mark Ulyseas


600 gr Cleaned assorted seafood
125 mls Chicken stock
125 gr Seafood spice paste
1 tsp Coconut oil
3 pcs Small red chilli
2 pcs Kaffir lime leaves
1 pce Lemongrass (bruised)
250mls Coconut cream


Heat oil in a hot saucepan. Add the spice paste with the chilli, lime and lemongrass the sauté 2 minutes then add chicken stock and bring to the boil and simmer for 1 minute more: Add coconut cream and bring back slowly to the boil stirring constantly then season to taste with salt and pepper: In another hot pan sear the seafood with coconut oil until half cooked: Add all the seafood to the curry and simmer gently 2 more minutes: Serve straight away.

Chef Gary Tyson and his team pic by Mark Ulyseas

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