Coconut Crab Curry Ramen 

Gatta top with the fresh veggies, That looks delicious!

Looks great. I gotta try this one. Hey Rob, Let's see you make something fresh from the garden. Eggplant, zucchini and such.

Alright Cajun Rob. You got me hooked on this recipe and I haven't even tasted it yet. I'm going to try and surprise my wife with this soon. If we record it, I'll make sure to mention and link your video. I already shared this on my Facebook page so you may get a few folks coming over to check you out. Take care, Sapper Rob

Fill in the blank. Hey Rob, I want you to cook ______________________ next. Rob's Seafood Curry Recipe Ingredients: 2 carrots grated A thumb size piece of ginger shredded 1 medium onion chopped fine 1.5" of cilantro stalks chopped fine. I cut off the ends and use the fresh stalks 1 large sized tomato diced. 4 cloves of garlic diced 1/4 cup sliced cilantro for garnish 1/4 cup sliced green onions for garnish Noodles: I used ramen but any thin noodles will work or it can be served over rice. Seafood: 1 paella pack of seafood, it has octopus, clams, shrimp and squid in it 8-10 Stone crab claws 1 1/2 lb of fresh peeled shrimp 1 quart of shrimp stock, any seafood stock will work NOTE: You can add any seafood you like, snow crabs, clams and blue crabs work just as well. Spices: 1 heaping TBS of Jonggavision Hot Pepper Paste 1 tsp of Sesame seed oil 1 heaping TBS of yellow curry powder, I used Sherwood brand 1 TBS Instant Tom Yum Paste (Hot and Sour Soup), Por Kwan brand 1 tsp of Rajah brand Garam Masala 1 TBS of Sambal Oelek Chilli Paste 2 TBS of canola or olive oil to saute the vegetables. 1 5.6oz can of coconut cream Directions: Add 2 TBS of canola oil to pot on high heat, saute the onions and carrots first till soft. Add the cilantro, garlic and ginger Cook till vegetables are dry and most moisture is released and evaporated. Add 1 tsp of Garam Masala and 1TBS of curry powder, cook spices a few minutes then add Tom Yum paste while stirring to mix with vegetables. Add shrimp stock and simmer till reduced to almost a paste. Then add tomatoes and a heaping TBS of the pepper paste, simmer tomatoes till it thickens again. Add coconut cream with a little water to rinse out the can and 1 TBS of Sambal pepper paste Simmer a few minutes to incorporate the flavors and add all the seafood with 2 cups of water Simmer for 15 minutes while stirring till thickened a little Turn off heat and let cool a few minutes to thicken Serve over ramen or rice topped with cilantro and green onions, More Sambal hot sauce if you like it spicy! Bon Appetite!!!