SE Asian style squid curry in a peanut and coconut sauce. 1. Make a paste (either using a food processor, or as I did, elbow grease and a pestle and mortar) with 20-30 crushed roasted peanuts, 3 shallots, 4 clvs garlic, 3 red birds eye chillis, 2 tsp coriander, 1 tsp cumin, 1 tsp turmeric, some black pepper, 1/2 tsp shrimp paste, juice of 1/2 a lime, some grated creamed coconut. 2. Fry the paste in some groundnut oil, add coconut milk (and some water if necessary), bashed lemon grass, couple of kaffir lime leaves, a tsp of brown sugar, 4-5 slices of galangal or ginger (sliced) 3. Add veg if needed (in this case red pepper and tender stem broccoli) 3 . Simmer for about 20 mins then add the squid (in this case a large tube chopped into squares and scored) and simmer for about 5mins. Season to taste with fish sauce, add juice of other half of lime and serve.
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SE Asian style squid curry in a peanut and coconut sauce.
1. Make a paste (either using a food processor, or as I did, elbow grease and a pestle and mortar) with 20-30 crushed roasted peanuts, 3 shallots, 4 clvs garlic, 3 red birds eye chillis, 2 tsp coriander, 1 tsp cumin, 1 tsp turmeric, some black pepper, 1/2 tsp shrimp paste, juice of 1/2 a lime, some grated creamed coconut.
2. Fry the paste in some groundnut oil, add coconut milk (and some water if necessary), bashed lemon grass, couple of kaffir lime leaves, a tsp of brown sugar, 4-5 slices of galangal or ginger (sliced)
3. Add veg if needed (in this case red pepper and tender stem broccoli)
3 . Simmer for about 20 mins then add the squid (in this case a large tube chopped into squares and scored) and simmer for about 5mins. Season to taste with fish sauce, add juice of other half of lime and serve.

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