THE COCONUT-MARINE SNAP

(Our Play on Thai Red Curry Calamari)

THE COCONUT-MARINE SNAP

Ingredients: 400g Squid rings, 1 tbsp Red curry paste, 100ml Coconut milk, 1 tbsp Fish sauce, 1 tsp Sugar, Fresh Basil, Lime zest...

Ingredients

  • 400g Squid rings
  • 1 tbsp Red curry paste
  • 100ml Coconut milk
  • 1 tbsp Fish sauce
  • 1 tsp Sugar
  • Fresh Basil
  • Lime zest

Cooking Method

  1. The Scorch Fry curry paste in 1 tbsp oil until fragrant; add squid and stir-fry for 2 minutes only.
  2. The Bloom Add a tiny 20ml splash of coconut milk; stir until the red oil separates.
  3. The Swell Add the rest of the milk and fish sauce; simmer for 2 minutes until the sauce is thick.
  4. The Finish Top with fresh basil and lime zest for a raw tropical finish.

Cuisine: Asian

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