© 2017 Ching He Huang. All rights reserved.

Thai Squid Red Curry

  1. Serves : 4
  2. Preparation time 20 Minutes
  3. Cooking time 7 Minutes
per serving

Cals


353.00

Protein (g)


14.30

Carbs (g)


17.50

Sugars (g)


11.80

Fat (g)


25.50

Sat Fat (g)


18.80

Fibre (g)


3.80

Sodium (mg)


1984.00

Source from

Ching He Huang Web Site

About the recipe

main courses

I love to make my own curry sauces from scratch because it is easy! Just add all the curry ingredients into a food processor and blend into a paste. You can then ladle them into ice trays and freeze them or store in a jar for 5 days and use it in soups and stir-fries. If you dont have the time, then use shop-bought Thai red curry paste, most are good quality and come from Thailand. But have a go - it's easy and delicious and fresh. If you are not a fan of squid then use chicken, prawns, tofu or mushrooms.

Ingredients
  • Vegetable oil 1 tbsp
  • Coconut milk 500ml / 2.11 cups
  • Carrot 80g / 0.17 lb, sliced lengthways
  • Bamboo shoot 100g / 0.22 lb
  • Babycorn 80g / 0.17 lb sliced
  • Squid rings 250g / 0.55 lb
  • Closed cup mushroom 50g / 0.11 lb
  • Red pepper ½, sliced
  • Bean sprouts 50g / 0.11 lb
  • Fish sauce [nam pla] 1 tbsp
  • Granulated sugar 1 tbsp
  • Red chilli 2, chopped
  • Coriander 4 tsp fresh, chopped
  • Thai basil leaves 20
To serve
  • Jasmine rice Thai jasmine rice, or steamed rice
For the Thai red curry paste
  • Shop bought paste alternative
  • Lemongrass 2 stalks
  • Garlic 5 cloves, chopped
  • Red chilli 3 medium, deseeded and chopped
  • Coriander 3 roots, chopped
  • Ginger 2cm cube, or galangal
  • Shallot 1 large, or onion, chopped
  • Kaffir lime peel 1 tsp, grated
  • Salt 1 tbsp
  • Ground white pepper ½ tsp

Steps

  • 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.
  • Place the lemon grass, garlic, chillies, coriander roots, ginger, shallot, kaffir lime peel, salt and white pepper in a food processor. Process until it turns into a smooth paste.
  • To make the curry, heat a wok or large saucepan. Add 3 tablespoons of the Thai red curry paste to the oil and cook for 30 seconds to release the flavours.(storing the remainder in the refrigerator where it will keep for up to 1 week). Add half the coconut milk, stir well and bring to the boil.
  • Add in the crunchier vegetables first: the carrot, bamboo shoots and baby corn. Cook for 1 minute.
  • Add in the remaining coconut milk, then add in the squid rings, mushrooms and red pepper. Cook for 2 minutes and let the sauce simmer.
  • Season with fish sauce and sugar, then add in the chillies, beansprouts, coriander and Thai basil leaves and stir for another minute.
  • Serve with Thai Jasmine rice or steamed rice.
Ingredients
  • Vegetable oil 1 tbsp
  • Coconut milk 500ml / 2.11 cups
  • Carrot 80g / 0.17 lb, sliced lengthways
  • Bamboo shoot 100g / 0.22 lb
  • Babycorn 80g / 0.17 lb sliced
  • Squid rings 250g / 0.55 lb
  • Closed cup mushroom 50g / 0.11 lb
  • Red pepper ½, sliced
  • Bean sprouts 50g / 0.11 lb
  • Fish sauce [nam pla] 1 tbsp
  • Granulated sugar 1 tbsp
  • Red chilli 2, chopped
  • Coriander 4 tsp fresh, chopped
  • Thai basil leaves 20
To serve
  • Jasmine rice Thai jasmine rice, or steamed rice
For the Thai red curry paste
  • Shop bought paste alternative
  • Lemongrass 2 stalks
  • Garlic 5 cloves, chopped
  • Red chilli 3 medium, deseeded and chopped
  • Coriander 3 roots, chopped
  • Ginger 2cm cube, or galangal
  • Shallot 1 large, or onion, chopped
  • Kaffir lime peel 1 tsp, grated
  • Salt 1 tbsp
  • Ground white pepper ½ tsp