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Spicy Thai-style curry with griddled squid

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1-2
From Ready Steady Cook

Method


  1. For the Thai-style curry, blend the chilli, garlic, spices, fresh herbs and double cream together in a small food processor.

  2. Scrape the mixture into a pan and heat gently for two minutes, until aromatic.

  3. Add the soy sauce and stock to the pan and bring to the boil. Simmer for 5-6 minutes.

  4. Add the choy sum to the pan and simmer for a further two minutes.

  5. Pour into a bowl and keep warm.

  6. For the squid, in a small bowl, toss the squid in the olive oil and season with salt and freshly ground black pepper.

  7. Heat a griddle pan and fry the squid for one minute on each side, or until charred and cooked through.

  8. Slice the squid into bitesized pieces and add to the curry, stirring through to combine.

  9. Serve immediately, garnished with a sprig of fresh coriander.

Ingredients

For the Thai curry

  • ½ red chilli, seeds removed, chopped
  • 1 garlic clove, chopped
  • ½ tsp coriander seeds
  • ½ tsp cumin seeds
  • handful fresh coriander
  • handful fresh chives
  • 2 tbsp double cream
  • 2 tsp soy sauce
  • 150ml/¼ pint vegetable stock
  • 2 choy sum leaves, chopped

For the squid

  • 5 baby squid, gutted and sliced in half lengthways
  • 1 tbsp olive oil
  • salt and freshly ground black pepper
  • sprig fresh coriander, to serve

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Spicy Thai-style curry with griddled squid

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