Equipment:

14-inch or larger Wok, or Cast iron dutch oven or heavy pot

Ingredients (for 12 persons):

Quantity		Description
12		Chicken legs / thighs dredged in flour
4		Duck legs / thighs (substitute for equal # of chicken legs)
2 lb.		Ham and Sausage, such as Anduille, Chorizo, Italian, or Linguica (choice of sausage will markedly affect style of finished stew)
2 lb.		Jumbo Shrimp and/or oysters (shelled) and/or scalops
1 lb.		(optional) Steelhead trout filet or Salmon filet
2		Onions, large yellow and/or red, finely chopped
4		stalks celery (optional), coarsely chopped
1		Green Onions, bunch, finely chopped with greens
2		Pasilla Peppers, finely chopped
4		Red Chili, red jalapeno, or fresh cayenne Peppers, finely chopped
1		Red Bell Pepper, coarsely chopped
1		bunch fresh cilantro and/or basil, finely cut
4		New red potatoes, diced
3		Large carrots, sliced 1/4 inch thick
1 pkg / 1/2 lb.		Frozen peas, chinese snow peas, zucchini, nuts (optional)
2		Tomatoes (optional)
1/2 lb		Currants, raisins, and/or apples
6 cloves		Garlic, finely chopped
1 can		Chicken broth
1		Chicken boulion cube
1-2 cans		Coconut milk
2 tbsp.		Thai Fish sauce
3 tbsp.		Red curry paste
2 tbsp.		Brown Sugar
		Tabasco sauce to taste
2 tbsp.		Curry powder or mixture of freshly ground (use coffee grinder) blend of turmeric, cumin, and fenugreek
1 tsp		Freshly ground black pepper
1/4 cup		Olive oil (or mix with sesame oil)

Preparation:

Heat oil on wok. Add dry curry powder and other dry spices to oil, and cook spices. Remove skins and saute chicken breasts in 1/8 cup oil/spices. Set aside
Scrape wok. Add 1/8 cup oil. Saute onions and freshly-cut peppers in oil. Add sausage / ham. Add green onions, garlic, celery and potatoes.
Throw everything together in the pot with chicken broth, cilantro/basil, fish sauce, curry paste. Cover and simmer gently for 20-30 minutes. Add final can of coconut milk and red bell pepper. Add shrimp and other shellfish, place filet of steelhead on top (optional). Simmer another 10-15 minutes.