Description
A comforting and flavorful Savory Squid Ring and Coconut Curry that combines tender squid with creamy coconut milk and aromatic curry spices, perfect for a cozy night in.
Ingredients
Scale
Seafood
- 500 grams fresh squid rings (cleaned properly)
Curry Base
- 2 tablespoons red or green curry paste (choose according to heat preference)
- 400 ml full-fat coconut milk
Vegetables and Aromatics
- 1 medium onion, finely chopped
- 1 piece bell pepper, sliced
- 2 cloves garlic, minced
- fresh cilantro leaves for garnish
Others
- Vegetable oil for sautéing
Instructions
- Prepare Aromatics: In a large pan, heat a drizzle of vegetable oil over medium heat. Add the finely chopped onions and sauté for 3-4 minutes until tender and translucent.
- Add Garlic and Bell Pepper: Add minced garlic and sliced bell pepper to the pan. Cook for an additional 2-3 minutes to release their flavors.
- Incorporate Curry Paste: Stir in your choice of red or green curry paste and cook for another 2-3 minutes, allowing the spices to toast and deepen in aroma.
- Add Coconut Milk and Simmer: Pour in the full-fat coconut milk and stir well to combine. Bring the mixture to a gentle simmer and let it cook for about 10 minutes to meld the flavors.
- Cook Squid Rings: Add the fresh squid rings to the pan, gently stirring them into the curry. Cook for 3-4 minutes or until the squid turns opaque and tender, avoiding overcooking.
- Garnish and Serve: Remove from heat, sprinkle fresh cilantro leaves on top for a burst of freshness and color. Serve warm for a delightful cozy meal.
Notes
- Ensure squid rings are cleaned thoroughly to avoid any grit and to achieve the best texture.
- Adjust the amount and type of curry paste according to your preferred spice level.
- Avoid overcooking the squid as it can become tough and rubbery.
- Serve with steamed rice or crusty bread to soak up the delicious curry sauce.
- Fresh cilantro adds a fresh contrast but can be omitted if unavailable or disliked.
