| Category: | | Other | | Style: | | Thai | | Special Consideration: | | Quick and Easy |
Description:
Despite its simplicity and speed of preparation, this is an absolutely delicious way of cooking squid. A curry like dish where the prawns are cooked in a spicy coconut milk gravy, this gains additional flavor from the addition of basil.
Ingredients:
1 1/4 lbs. fresh squid
2 tbsps. oil
1/2 cup chopped garlic
1 tsp. black peppercorns, crushed
2 tbsp. oyster sauce
1 tbsp. light soy sauce
1 tsp. sugar
Cilantro leaves to garnish
12 ounces jumbo tiger shrimp (smaller ones can be substituted)
2 tbsp. red curry paste
2 1/2 cups coconut milk
3 tbsp. fish sauce
2 tbsp. chopped palm sugar (reg. sugar will do)
2 shredded lime leaves (lime juice will do)
Basil or cilantro leaves to garnish
3 red chillies, cut in fine lenghtwise strips
Directions:
Squid: Remove the tentacles from the squid and cut out the hard white portion. Remove the skin from the body of the squid, clean inside and cut into bite sized pieces. Dry thoroughly and set aside.
Put the oil in a wok over medium heat. Fry the garlic until golden brown, then add the squid and its tentacles, together with the seasonings. Cook for a couple of minutes until the squid turns white. Serve hot sprinkled with cilantro leaves.
Shrimp: Peel the shrimp, discarding the head and tail. Cut shrimp down the back and remove the intestinal tract. Heat the coconut cream, add the curry paste and cook, stirring and fragrant. Bring the coconut milk to a boil, then add the shrimp. Simmer for 15 minutes until shrimp are cooked. Season to taste with fish sauce and palm sugar. (Until its paste already)
Place shrimp on a serving platter garnished with shred of kaffir lime leaves, basil and chillies. Combine the fried squid with garlic on the side. 
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