Right now’s recipe of Thai squid with pink curry paste (Pla Muek Pad Prik Gaeng) is fast and simple to make. There isn’t any want for particular abilities or plenty of gear.
Cleansing squid could be slightly messy, however it’s very easy and shouldn’t cease you from getting ready this scrumptious dish. In case your fishmonger doesn’t have squid otherwise you want to not clear, it’s effective to make use of frozen squid for this recipe. Simply be sure to thaw accurately earlier than cooking.
Squid itself doesn’t have a number of flavour, however the addition of the pink curry paste provides style, and the crunchy snake beans add further texture and stability completely with the smooth squid.
The way to keep away from rubbery squid
Squid is barely powerful and rubbery when overcooked and this recipe solely requires solely a brief cooking time over a excessive warmth. If a recipe specifies an extended cooking time, then it must be cooked over a low warmth. On this recipe the squid tubes are scored and shortly cooked and stirred for 30 seconds. The items will ‘roll up’ and the translucent color will grow to be white which means it’s cooked!
Stir Fried Squid with Red Curry Paste
Thai squid with pink curry paste is fast and simple to make. There isn’t any want for particular abilities or plenty of gear.
Wash and clear the squid. Rating the squid tubes and reduce them into chunk sized parts.
Mix all elements for the seasoning in a bowl.
Warmth some cooking oil in a wok over a excessive warmth. Fast stir fry the Thai pink curry paste for about 20 seconds till aromatic.
Add the squid and sauté for 30 seconds.
Add the seasoning combine and stir nicely.
Add the snake beans, chillies, and the kaffir lime leaves, and stir fried for 5-6 minutes.
Season to style, add the garnish, and serve.
Energy: 335kcal Carbohydrates: 21g Protein: 49gFats: 5gLdl cholesterol: 699mg Sodium: 862mg Fiber: 3g Sugar: 5gVitamin A: 2022IUVitamin C: 58mgCalcium: 145mgIron: 3mg