Thai
Thai - Curries
Squid Curry
Chef's Menu Description
Plump, sweet shellfish sautéed in garlic, white wine, and fresh parsley, finished with a squeeze of fresh lemon and sea salt.
Ingredients
- • 500g squid tubes, cleaned and scored
- • 3 tbsp green curry paste
- • 1 can (400ml) coconut milk
- • 2 tbsp fish sauce
- • 1 tsp palm sugar
- • 8 pea aubergines
- • 4 kaffir lime leaves, torn
- • 1 cup Thai basil leaves
Preparation Steps
1
Phase 1
Fry the green curry paste in half the coconut milk until fragrant.
2
Phase 2
Add the remaining coconut milk, fish sauce, and palm sugar; bring to a simmer.
3
Phase 3
Add the pea aubergines and kaffir lime leaves and cook for 6 minutes.
4
Phase 4
Drop in the squid and simmer for 2-3 minutes until just tender.
5
Phase 5
Fold in the Thai basil and serve immediately.