How to Make Spicy Stir-Fried Squid

Ingredients

• 8 small squid, gutted and cleaned
• 1 tbsp vegetable oil
• 1 stalk lemongrass, split into 4 lengthwise
• 2 kaffir lime leaves
• 1 yellow or orange bell pepper, seeded and diced
• handful of basil leaves, preferably Thai, shredded
• salt and freshly ground black pepper

• 3 garlic cloves, chopped
• 2 shallots, coarsely chopped
• 1 tbsp grated fresh ginger
• 2 red chiles, to taste (seeded for a milder result)
• 1¾ oz (50 g) chopped cilantro, preferably both leaves and roots
• large splash of vegetable oil
• 1 tbsp palm sugar or dark brown sugar
• 1 tbsp Thai fish sauce

1. Score the squid tubes and set aside with the tentacles.
2. To make the paste, put the garlic, shallots, ginger, chile, cilantro, vegetable oil, palm sugar, and fish sauce into a food processor.  Process to form a finely chopped green paste.
3. Heat the 1 tbsp vegetable oil in a large wok, add the paste, and cook over low to medium heat for 2–3 minutes or until it smells aromatic. Add the squid, lemongrass, lime leaves, and pepper. Stir-fry, tossing over medium-high heat until the squid is opaque and coated in the other ingredients. (Avoid overcooking the squid, because it will become tough.)
4. Stir in the basil and adjust the seasoning, then remove the lemongrass and lime leaves. Serve with rice or noodles and a green salad.