Squid Stir Fry Curry

Stir Fried Squid Curry (Red)

(Plaah-Muk Pad Pick Geang)

Squid-Red-Curry-RecipeEasy Thai Squid Recipe this, a quick and easy squid curry recipe anyone can master in about ten minutes once you are organised. Squid cooking is an art form in itself, cook ’em too much and you get rubber, too little and they smell aweful, Khwanjai shares a neat tip in the video to simply avoid this issue every time.

This recipe for squid is ideal for your first time squid cooking for many reasons, not least of which is it’s a curry so can be forgiving of mistakes as squid is not the main flavour

We didn’t have lime leaves in the photos, (taken in the UK and couldn’t get any) but we use them in the video shot in Thailand, it’s nicer with them in. The photos for this squid curry recipe were done just after we did Pad Gapow Gung and we had a few left over tiger prawns, so Khwanjai chucked ’em in with the squid, as you do!

How to Make Squid Red Curry

Ingredients:Squid-Red-Curry-Ingredients
Serves 2
3 Medium size Squid
(we added a few left over tiger prawns, see above)
2 Long Beans or 4 Green Beans
2 Thai Red Chillies
1 1/2 tbs Oil
1/2 tbs Red Curry Paste
3 Kaffir Lime leaves
1 tbs Fish Sauce
2 tbs Oyster Sauce
1/2 ts Sugar
2 tbs water

Preparation:
Wash and cut the squid into bite sized pieces, (Super Top Tip in the video to ensure you squid remains soft and doesn’t go rubbery)
Cut long/green beans and slice the Thai chillies leave together

Cooking:
Turn on medium/high heat and pour oil in to the wok
Add red curry paste, stir until you get a lovely rich aroma (less than a minute)
Add the squid stir (about 1 minute)
Add fish sauce, oyster sauce, sugar and a little water if needed and mix in together (see video)
Add long/green beans and Thai chillies, stir fry for about 1 minute and taste test and adjust to suit, turn off heat
At this point you can add more of the sauces, sugar or water to adjust the flavour to suit yourself

Serving Suggestions:
Lightly pack a bowl of hot jasmine rice and invert onto a plate, serve the squid and red curry along side and voila! Great with our Thai Chicken Soup Recipe or maybe you’d fancy our Chicken and Bean Sprout Stir Fry Recipe to compliment the spicy rich flavoured Fried Squid Recipes. For a change to plain rice why not try our Egg Fried Rice Recipe or staying with seafood, how about our Shrimp Fried Rice Recipe

Why not visit Thai Food Blog where we discuss and eat Squid stir Fry.

Jules’s Blurb: Squid Red Curry Stir Fry is a real traditional Thai recipe as always from us. You’ll learn as you watch this video that when Thais say about 1 minute they actually mean a very short time, I lovingly call it “Thai Time” 2 hours means anything up to half a day and next week means this month………. Maybe!

The point of telling you this is, as you watch this video Khwanjai constantly says about 1 minute bless her, which is her way of saying “not long” so be mindful of this when cooking this recipe, it’s a quick one as you’ll see and we edited nothing out of the cooking, the recipe ingredient amounts are exactly as she used.

Khwanjai’s Top Tips:
It’s easy to over cook squid and end up with rubber, so look out for the Squid preparation Top Tip, it not only makes it look pretty, but in the heat I neglect to mention this important fact: It allows a shorter cooking time to keep the squid tender!

The background noise that appears after we cooked is crickets, really loud that day.

Have you printed off the recipe to make notes?

Feel free to share and leave us your thoughts below..

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1 comment… add one
  • chieko ann

    So that the squid doesn’t get tough, I recommend removing it to a cool plate (so it doesn’t continue to cook) after it’s been in the oil and red curry for one minute . You will add the squid back in after the last step of cooking instructions, stirring to warm up the squid. Don’t worry, the squid will be cooked and will be very tender. If there are leftovers (heaven forbid!), remove the squid and store in separate container. When reheating, just heat the curry on medium heat in the microwave until hot. Reheat the squid at 30% power until just warm then add to hot curry. The reason for separating the squid before refrigerating is to prevent the acid in the curry from further “cooking” the squid. This applies to other seafood such as shrimp, scallops, shellfish, etc. Otherwise, you’ll end up with tough seafood.

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