Thai Red Calamari Curry | Spekko Rice
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Thai Red Calamari Curry

Thai Red Calamari Curry

This recipe originally appeared in The Post newspaper. A very quick seafood curry.

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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Ingredients

    6 dried lime leaves
    700 g calamari, cleaned
    1 X 400 g can coconut milk
    30 ml (2 tbsp) red curry paste
    salt to season
    30 m (2 tsp) sugar
    handful fresh basil leaves
    handful fresh coriander

Method

    1.Soak the dried lime leaves in cold water for 10 minutes.
    2.Slice the calamari tubes into rings and leave in a colander to drain away excess moisture.
    3.Pour the coconut milk into a thick bottomed pot and simmer until thickened.
    4.When the coconut milk is fragrant, add the lime leaves and red curry paste.
    5.Using a wooden spoon, stir the red curry paste into the coconut milk. Simmer for a minute.
    6.Add the salt and sugar and the calamari rings.
    7.Cook the rings until they change colour. This should take about two minutes.
    8.Remove from the heat and garnish with fresh basil leaves and coriander Serve with steamed Spekko Royal Umbrella Jasmine or Spekko Parbiled Long Grain Rice.
    9.Soak the dried lime leaves in cold water for 10 minutes.
    10.Slice the calamari tubes into rings and leave in a colander to drain away excess moisture.
    11.Pour the coconut milk into a thick bottomed pot and simmer until thickened.
    12.When the coconut milk is fragrant, add the lime leaves and red curry paste.
    13.Using a wooden spoon, stir the red curry paste into the coconut milk. Simmer for a minute.
    14.Add the salt and sugar and the calamari rings.
    15.Cook the rings until they change colour. This should take about two minutes.
    16.Remove from the heat and garnish with fresh basil leaves and coriander Serve with steamed Spekko Royal Umbrella Jasmine or Spekko Long Grain Parboiled Rice.