By now, you should know that I am a great fan of Thai cuisine and I am sure there are many of you who are too from the response we received since I started sharing this Thai Steamed Squid with Lime Garlic and Chili Sauce (Pla-meuk neung prik ma-nao) recipe.
I have seen a lot of recipes on Thai Shrimps and Pineapple Curry but have not come across Thai Squid and Pineapple Curry. Armed with a whole pineapple on hand, I decided to take up the challenge by using squid instead of prawns and to my amazement, it works out super well. I love the sweet, tangy, spicy and creamy taste of this curry!! Of course I served this in the pineapple skin bowl. So glad I tried something different. 🙂
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600g fresh squid
2 tablespoons red curry paste (homemade)
2 tomatoes cut into wedges
1 cup pineapple (cubed or pulped)
4 tablespoons fish sauce
2 teaspoons brown sugar (preferably palm sugar)
1 to 2 teaspoon lime juice
2-3 kaffir leaves (shredded)
1 tablespoon chillis (julienned)
15 fresh basil leaves
- Separate the squid heads from its tubes. Remove innards and ink sac, then peel away as much skin as possible. Rinse and drain well.
- Insert a knife into the pocket and make a long slit, from the inside, from its opening down to the pointy bottom. Then open it up like a book.
- Squid always curls from front to back and inside out, so if you’re scoring the flesh for decorative effects, score the inside surface and then cut into 1 ½ inch piece. Alternatively, you can cut the squid without scoring into 1 ½ inch piece.
- Cut tomatoes into wedges, discard the pulp and set aside.
- Heat up a little oil in a wok on medium heat and sauté the garlic and basil.
- Once the aroma is fully developed, dish out and set aside.
- Cook the curry paste till it is aromatic.
- Add half the coconut milk, fish sauce, tomatoes, pineapple, lime juice and sugar.
- Stir till well combine.
- Add the squid, remainder of the coconut milk, the kaffir leaves and chillies. Cook till the squid is done.
- Turn off the heat and add the sautéed garlic and basil to the curry and mix well.
- Transfer to serving dish and serve with steamed hot rice.
You can see that my squid did not curve because I scored it on the wrong side. 😦
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