Thai squid curry

I was a little afraid this dish would take some time, but it was pretty quick. This Thai curry with squid is super fragrant, spicy and quick.

I tried to use ingredients most grocery stores sell these days. The squid is a little harder to find in Holland, but you could also use white fish or chicken.

Ingredients (3p):

• 400 gram frozen squid • 4 large red chili peppers • 8 garlic cloves • thumbsize fresh ginger • 1 shallot • ½ tsp cumin powder • ½ tsp coriander powder • handful cilantro stalks • 2 tsp white pepper • zest of 1 lime • 2 tsp slices lemongrass • 1 tsp shrimp paste • 1 cup vegetable broth • 150 gram coconut cream • cilantro leaves • (vegetables to taste, I used spring onions and sweet corn) •

1. I said this dish was easy and I wasn't lying. Put all the ingredients (except for the squid, broth, coconut cream and cilantro leaves) in a food processor and pulse until nice and smooth. Add a little bit of olive oil to make blending it more easy.

2. Clean your squid by gutting them. Slice the body into pieces and remove the beak. The larger ones may also have a tough piece around the eyes, you might want to remove those as well. Pre-cook the corn on the cob.

3. Heat up your wok and add some oil (not too much, there also is oil in the curry paste). Fry the curry paste for 2 minutes.

4. Add the squid and stir well. Stir fry for a few minutes. Add the broth and coconut cream. Stir well and simmer for 5 minutes. Cut the corn from the cob and add to the curry, together with the spring onion. If you add other vegetables, pre-cook those as well. Don't overcook the squid so it won't get chewy.

5. Serve with white rice and a good amount of cilantro and lime. The squid with be lovely and soft, the curry spicy, creamy and rich.

Enjoy! 🦑🦑🦑