Seafood Curry

For the seafood curry, heat the peanut oil in a wok or large skillet and sauté the shallots, galangal, and garlic. Deglaze with coconut milk and stir in lemongrass, fish sauce and chili sauce. Simmer over low heat for about 1-2 minutes. Then add the shrimp, mussels, salmon, and tuna to the wok and simmer everything together for 5 minutes (until the mussels are open and the shrimp are pink). Before serving, remove the lemongrass stalks from the seafood curry.

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