Preparation time is 20minutes
Cook time is 5minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 3 out of 4
16 Ingredients
Number of servings
4
For the paste
- 2 shallots, roughly chopped
- 1tablespoons fresh root ginger, grated
- 1-2 red chillies, to taste
- 50grams coriander, chopped, preferably both leaves and roots
- 1 large vegetable oil
- 1tablespoons palm sugar or dark brown sugar
- 1tablespoons Thai fish sauce
- 3 garlic cloves, chopped
- 8 small squid, gutted and cleaned
- 1tablespoons vegetable oil
- 1 stalk lemongrass, split into 4 lengthways
- 2 kaffir lime leaves
- 1 yellow or orange capsicum, deseeded and diced
- 1 handful basil leaves, shredded
- 1 pinch salt
- 1 pinch freshly ground black pepper
Description
A traditional Thai recipe, although such recipes are legion in many countries and regions across Asia.
Method
Step 1 of 4
Score the squid tubes and set aside with the tentacles.
Step 2 of 4
To make the paste, put the garlic, shallots, ginger, chilli, coriander, vegetable oil, palm sugar, and fish sauce into a food processor. Whizz to form a finely chopped green paste.
Step 3 of 4
Heat the 1 tablespoon vegetable oil in a large wok, add the paste, and fry over a low to medium heat for 2-3 minutes or until it smells aromatic. Add the squid, lemongrass, lime leaves, and capscium. Stir-fry, tossing over a brisk heat until the squid is opaque and coated in the other ingredients. (Avoid overcooking the squid, as it will become tough.)
Step 4 of 4
Stir in the basil and adjust the seasoning, then remove the lemongrass and lime leaves before serving.
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