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. 🙂
Once you have tried this recipe, we hope that you could provide us with some feedback/comments. Like and follow us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram (@TheRealBeyondNorm) and YouTube (@BeyondNormEats), to get the latest exciting updates and videos. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran.
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. 😦
Click here to purchase some Thai cooking essentials. :)