DIY, Food, Mummy's Kitchen, Recipe, Singapore
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Recipe: Thai Squid and Pineapple Curry

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 either via our blog or by joining our Mummy’s Kitchen Facebook Group. You can like us on Beyond Norm’s Facebook Page or subscribe to our blog via the right side bar to get the latest updates.

 

Ingredients

600g fresh squid

1 tablespoon garlic (finely chopped)
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2 tablespoons red curry paste (homemade)

2 tomatoes cut into wedges

2 cups of good freshly squeezed coconut milk or can coconut milk
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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

 

Method:

  1. Separate the squid heads from its tubes. Remove innards and ink sac, then peel away as much skin as possible. Rinse and drain well.
  2. 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.
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  3. 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.
  4. Cut tomatoes into wedges, discard the pulp and set aside.
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  5. Heat up a little oil in a wok on medium heat and sauté the garlic and basil.
  6. Once the aroma is fully developed, dish out and set aside.
  7. Cook the curry paste till it is aromatic.
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  8. Add half the coconut milk, fish sauce, tomatoes, pineapple, lime juice and sugar.
  9. Stir till well combine.
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  10. Add the squid, remainder of the coconut milk, the kaffir leaves and chillies. Cook till the squid is done.
  11. Turn off the heat and add the sautéed garlic and basil to the curry and mix well.
  12. Transfer to serving dish and serve with steamed hot rice.

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Note:

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. :) 
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This entry was posted in: DIY, Food, Mummy's Kitchen, Recipe, Singapore

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Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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