You are here:

Thai squid red curry

Ching He-Huang from Good Food Bites
Enjoy a taste of Thailand with Ching He-Huang's recipe for a richly spiced squid curry, cooked in coconut milk

Thai squid red curry

Method

1. First prepare the red curry paste. Peel the tough outer layer from the lemon grass and finely chop the white bulbous base, discarding the remainder.

2. Place the lemon grass, garlic, chillies, coriander roots, ginger, shallot, kaffir lime peel, salt and white peppercorns in a food processor. Process into a smooth paste.

3. To make the curry, heat a wok or large saucepan.

4. Add 250ml of coconut milk into the wok.

5. Add 3 tablespoons of the Thai red curry paste to the coconut milk (storing the remainder in the refrigerator where it will keep for up to 1 week) and stir the paste well.

6. Add in the crunchier vegetables first: the carrot, bamboo shoots and baby corn. Cook for 1 minute.

7. Add in the remaining coconut milk, then add in the squid rings, mushrooms, red pepper and bean sprouts. Cook for 2 minutes and let the sauce simmer.

8. Season with fish sauce and sugar, then add in the chillies, coriander and Thai basil leaves and stir for another minute.

9. Serve with Thai Jasmine rice or steamed rice.

Comments add a comment

Be the first to add a comment...

Serves: 4

Prep: 30 min
Cook: 10 min

Ingredients
500ml coconut milk
50g Carrots, sliced lengthways
90g Bamboo shoots
50g sliced baby corn
200g squid rings
50g closed cup mushrooms
1/2 red pepper, sliced
50g bean sprouts
1 tbsp Fish Sauce
1 tbsp Sugar
2 medium red chillies, chopped
4 tsp fresh coriander, chopped
20 fresh Thai basil leaves
Thai jasmine rice, or steamed rice, to serve

For the Thai red curry paste:

2 lemon grass stalks
5 garlic clove, chopped
3 fresh medium red chillies, deseeded and chopped
3 coriander roots, chopped
2cm cube of fresh ginger root, or galangal
1 large shallot, or onion, chopped
1 tsp kaffir lime peel, grated
1 tbsp Salt
1 tbsp White peppercorns, ground