This lovely spicy squid curry is not for the faint-hearted even I found it a tad hot.
But if you like a bit of heat, then this is just the curry for you.
This recipe is for two people but it is quite easy to double up the ingredients, it is also very quick to cook so prepare all your ingredients first and then in as much time as it takes to cook your rice you will have a beautiful curry.
200 gm squid cleaned and cut into rectangles I normally score mine with a sharp knife( it just makes them look prettier).
1 shallot sliced
2 cloves of garlic crushed and chopped
1 tbsp Thai red curry paste
1 tomato cut into 8
A handful of pea eggplants( optional)
Sm piece of fresh ginger finely cut into slivers or cubes
Half tbsp of coconut oil
200 ml coconut milk
1/2 to 1 tbsp fish sauce.
Sm bunch of Thai basil
Heat the oil in a wok until it is very hot and add garlic, shallots and curry paste, stir fry for 30 seconds.
Add tomatoes, ginger and pea eggplants if used and stir-fry for 1 minute.
Add squid and pepper and stir-fry for a further 1 minute.
Add coconut milk and fish sauce stir well and cook on low heat for 2 minutes, stir in Thai basil.
Serve with steamed rice and……. Enjoy!
Until next time stay safe and laugh a lot.