Method:

1. Heat oil in a cooking pot. Add onion. Cook for 20 seconds. Put the garlic and ginger. 

2. Continue cooking until onion softens. 

3. Pour coconut milk into the pot. Stir. Cover the pot and let boil.

4. Add curry powder. Stir until it completely dilutes in coconut milk.

5. Add Shrimp stock Cube. Stirs. Put some cayenne pepper powder, if desired. 

6. Add bell peppers, mussels, and shrimp. Cook for 2 minutes. Stir until all ingredients are coated with coconut milk. Cook for 3 minutes.

7. Add squid. Cook for 1 minute.

8. Season with fish sauce and ground black pepper. Cook for 1 minute more.

9. Transfer to a serving plate. Serve with rice. Enjoy!