• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 600g squids
  • 1 onion, cubed
  • 3-4 tbsp oil
  • 2 green chillies, halved and seeds removed
  • Ground spice ingredients (A):
  • 20g shallots
  • 10g ginger
  • 2 tbsp chilli paste (chilli boh)
  • 2 tbsp fish curry powder
  • 1/4 tsp turmeric powder
  • 2 tbsp tomato paste
  • Spices (B)
  • 2 stalks curry leaves
  • 2cm cinnamon stick
  • 1 stalk lemon grass, smashed
  • Ingredients (C):
  • 150ml thin coconut milk
  • 2 tbsp evaporated milk
  • 2 tbsp thick coconut milk
  • Seasoning:
  • 1/2 tsp salt or to taste
  • 1/2 tsp sugar or to taste
  • 1-2 tbsp lime juice

Instructions

  1. Clean and cut squids into rounds.
  2. Heat oil in a saucepan and fry spices (A), (B) and onion till fragrant and oil rises.
  3. Add squids and green chillies.
  4. Stir well for 30-40 seconds.
  5. Pour in thin coconut milk and cook over medium low heat for 4-5 minutes.
  6. Once it comes to a boil, add thick coconut milk, evaporated milk and seasoning.
  7. Simmer over low heat for another 3-4 minutes.

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