So I brought out my shrimp, added a dash of olive oil, about a tsp of dried lemon grass, half a head of garlic minced (adding half to the shrimp), a pinch of curry powder, a pinch of chili flakes, salt and pepper. I cut up some green and red pepper as well. I heated my wok, added a dash of olive oil, add my remaining garlic stirring till fragrant, then added the peppers till soft, finally adding my shrimp and a dash of soy sauce.
Mean while I seasoned my chicken thighs in salt, pepper, minced garlic, lemon grass, and on half preserved chilies spread on liberally. I then browned the outside, added soy sauce and sherry to the pot with the not spicy ones, and the same plus black bean chili sauce to the spicy pot.