Squid Curry Recipe

Substitute squid ink with curry paste for a deliciously spicy and aromatic dish.

Substitute squid ink with curry paste for a deliciously spicy and aromatic dish.

Squid Curry Recipe

Roselle Miranda
Substitute squid ink with curry paste for a deliciously spicy and aromatic dish.
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 35 minutes
Course Main Dishes
Cuisine Asian
Servings 4

Ingredients
  

Squid Curry Ingredients

  • 1 large eggplant chopped
  • 1 Table Spoon green curry paste
  • 1 can coconut milk (gata)
  • 2 pieces kaffir lime leaf
  • 1 bundle long beans (sitaw) trimmed
  • 500 Grams Squid (Pusit)
  • Salt
  • Oil

Instructions
 

  • In a large sauté pan over medium heat, heat oil and pan fry eggplant until softened. Set aside.
  • In the same pan, add green curry paste and cook until aromatic. Pour in coconut milk and stir to dissolve paste into the milk. Add kaffir lime leaves and bring to a simmer.
  • Add in squid and green beans and cook until heated through. Return eggplant to the pan and stir to combine. Once heated through, remove from heat, and serve immediately with steamed rice.
Keyword seafood dish, squid curry
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