Squid Ball Curry
A quick and aromatic Thai-style curry featuring tender squid balls in creamy coconut milk, balanced with red curry, fish sauce, and fresh celery. Perfect with fragrant Thai rice.
Ingredients
- 400 grams squid balls
- 2 T red curry paste
- 250ml coconut milk
- 50ml water
- 1 T sugar
- 2 T fish sauce
- 50 grams fresh chopped celery greens (thin stalks and leaves)
- 2 T oil
- Cooked fragrant Thai rice, to serve
Method
- In a frying pan, heat the oil until hot, add the red curry paste, and fry until aromatic.
- Add the coconut milk, mix thoroughly while heating, and bring to the boil.
- Add the squid balls to the curry (optional: cut them in half) and return to the boil.
- Cook for around 2 minutes.
- Add the sugar, fish sauce, and celery, cooking for another 2 minutes.
- Serve hot with fragrant Thai rice.
Prep Time: 5 minutes | Cooking Time: 10 minutes | Serves: 2
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