A traditional Thai recipe, although such recipes are legion in many countries and regions across Asia.
- Yield: 4 Servings
- Preparation Time: 20 Minute
- 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
For the Paste
- 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
How to Make It
- Score the squid tubes and set aside with the tentacles.
- 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.
- 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.)
- Stir in the basil and adjust the seasoning, then remove the lemongrass and lime leaves. Serve with rice or noodles and a green salad.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.