• 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. Stir well for 30–40 seconds. Pour in thin coconut milk and cook over medium low heat for 4–5 minutes. Once it comes to a boil, add thick coconut milk, evaporated milk and seasoning. Simmer over low heat for another 3–4 minutes.

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