This dish reminds me of “Paul die Krake (aka Octopus Paul from FIFA world cup 2010)” hahahahaha. I like him and would like to eat them up :p
Ingredients For Curry Paste (makes 2-3 servings)
Squid, sliced into bite-sized pieces : 300g
Chili curry paste : ¼ cup
Brown sugar : 2 tbsp
Fish sauce : 3-4 tbsp
Soybean oil : 2 tbsp
Kaffir lime leaves, slivered : 2 leaves
Sweet basil leaves : ¼ cup
Red cayenne pepper, diagonally sliced : 1 piece
Squid, sliced into bite-sized pieces : 300g
Chili curry paste : ¼ cup
Brown sugar : 2 tbsp
Fish sauce : 3-4 tbsp
Soybean oil : 2 tbsp
Kaffir lime leaves, slivered : 2 leaves
Sweet basil leaves : ¼ cup
Red cayenne pepper, diagonally sliced : 1 piece
Preparation
1. Stir-fry the chili curry paste with oil until aromatic.
2. Flavor with brown sugar and fish sauce and stir-fry together gently.
3. Add the squid and stir-fry until fully cooked. Sprinkle with cayenne peppers, sweet basil and kaffir lime leaves. Thoroughly blend the content together and place onto a serving dish. Serve immediately.
1. Stir-fry the chili curry paste with oil until aromatic.
2. Flavor with brown sugar and fish sauce and stir-fry together gently.
3. Add the squid and stir-fry until fully cooked. Sprinkle with cayenne peppers, sweet basil and kaffir lime leaves. Thoroughly blend the content together and place onto a serving dish. Serve immediately.
Direction
1. Stir-fry the chili curry paste with oil until aromatic.
2. Flavor with sugar and fish sauce.
3. Add the squid and stir-fry until cooked.
4. Add the cayenne pepper, kaffir lime leaves and sweet basil then blend together.