• Wash on choy then cut off the head and tail. Slice into 2-inch-long pieces. Bring water to boil in a pot. Add 1 tablespoon oil, salt, and sliced on choy. Boil for 1 minute. Remove on choy from water and drain. Save some of the on choy water for later. 

• Thaw Tropical Sunshine seafood mix, boil for 30 seconds. Remove from water and cool. Marinate seafood with salt, pepper and rice wine for 15 minutes, set aside. 

• Heat the wok, add the remaining 2 tablespoons of oil, garlic and shallots. Fry until fragrant then add Panang curry paste, stir-frying one to two minutes longer. Add coconut milk and stir until the curry paste dissolves.

• Add millet peppers and seafood mix then simmer a couple of minutes. Add on choy to sauce and serve.  

  Note: if sauce is thicker than desired, add some of your on choy water to thin.

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Eat and enjoy!