Sunday, August 14, 2011

Stuffed Squids Green Curry


10 (200 grams) baby squids
3/4 cup (150 grams) minced pork
1 teaspoon light soy sauce
3 tablespoons green curry paste
¼ cup coconut cream
2 tablespoons cooking oil
1½ cups coconut milk
3/4 cup small round eggplants
3 tablespoons fish sauce
1 teaspoon palm sugar
3-4 bergamot leaves, torn up
2 red and green chillies, sliced
½ cup basil leaves


Clean and dry squids. Mix well minced pork and light soy sauce and stuff into the squids. Close the open side of the squids with tooth picks. Place the stuffed squids in a shallow container, cook, covered at High (600-700 Watts) for 2 minutes, leave until cool and remove, the toothpicks. Mix well green curry paste, coconut cream and cooking oil in a 2-quart glass container, covered loosely with kitchen paper and cook at High until aromatic for 3 minutes. Add the squids, bergamot leaves, eggplants and coconut milk. Stir in fish sauce and palm sugar and cook, covered, for 10 minutes. Add red and green pepper and basil leaves before serving. (for 6 servings)

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