When my oldest son was 5 years old, not very long ago, he discovered he had a passion for squid and calamari! He would have eaten calamari every single day. So I made this curry for him once a week.
You could as well replace the calamari with prawns or fish if you prefer.
Serves 2 – Total time 20 min
7 oz (200g) squid or calamari, prepared, cut into bite-size rectangles
1 shallot, sliced
2 garlic cloves, slices
1/2 tbsp Thai red curry paste (less if you are sensitive to chili)
1/2 carrot, cut into sticks
1 small piece fresh ginger
1/2 tbsp coconut oil
0.8 cup (200 ml) coconut milk (starch-free)
1/2 tbsp fish sauce (nuoc mam)
1 tbsp cilantro leaves
Make sure you prepare all the ingredients before you start cooking, as this dish only takes a few minutes to cook.
Heat the oil in a pan and when it’s very hot, add garlic, shallot and curry paste. Stir fry for 30 seconds.
Then, add carrot, calamari, ginger, and some black pepper. Stir fry one minute.
Then, add coconut milk, fish sauce, and cilantro. Stir well, reduce heat to low, and cook for 2-3 more minutes.
Serve with Thai steamed rice.