Mixed Seafood Stir-fried With Red Curry Paste

Ingredients

• 200g fresh salmon (skin off, cut into big chunks)
• 6 New Zealand mussels
• 6 large prawns (peeled, deveined with tails attached)
• 1 large calamari (cut into large bite sized pieces)
• 4 long snake beans (cut into 3 cm. long)
• 4 cloves garlic
• 1 lemongrass (thinly sliced on the white part only)
• ½ tsp kaffir lime skin (green part only)
• 1-2 bird's eyes chili (optional if you like spicy)
• 140g Valcom Authentic Thai Red Curry Paste
• 2 tbsp vegetable/canola oil
• 2 tbsp water
• 1 ½ tbsp dark brown sugar
• 1 tsp Lee Kum Kee Chicken Bouillon Powder
• 1 handful Thai basil leaves
• 4 large fresh kaffir lime leaves
• 1 large red chilli