Name: Island green curry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon vegetable oil; 400 gram cleaned squid tubes, scored, cut into 3 cm slices; 1/4 cup green curry paste; 2 long green chillies, sliced; 2 garlic cloves, crushed; 270 millilitre can coconut cream; 1 tablespoon fish sauce; 1 tablespoon light soy sauce; 2 teaspoon brown sugar; 250 gram cherry tomatoes, halved; 125 gram baby corn, halved lengthways; 2 cup bean sprouts; 1 cup coriander leaves

Island green curry

Serves 4

Prep

20M

Cook

10M

Total

30M

Skip to Recipe

Ingredients

2 tablespoon vegetable oil

400 gram cleaned squid tubes, scored, cut into 3 cm slices

1/4 cup green curry paste

2 long green chillies, sliced

2 garlic cloves, crushed

270 millilitre can coconut cream

1 tablespoon fish sauce

1 tablespoon light soy sauce

2 teaspoon brown sugar

250 gram cherry tomatoes, halved

125 gram baby corn, halved lengthways

2 cup bean sprouts

1 cup coriander leaves

Method

1.Heat oil in a wok or large frying pan on high. Stir-fry squid in 2 batches for 1-2 minutes, until opaque and curled. Set aside.

2.Reduce heat to medium. Add curry paste, chilli and garlic to wok. Stir-fry 2-3 minutes, until fragrant. Stir in coconut cream, sauces and sugar. Bring to boil.

3.Add cherry tomatoes, corn and squid. Stir-fry 1-2 minutes. Toss sprouts and coriander through. Serve with rice, if liked.

To prepare squid hoods, score inside of flattened squid tubes by cutting on an angle in a criss-cross pattern at 5mm intervals.
Note

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