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Number of serving: 4
Total Preparation time: 25minutes
Total Cooking time: 10minutes
Ingredient A
2 large Red chilies, seeded and chopped
2 cloves garlic. chopped
2 cm (3/4 inch) piece fresh tumeric, chopped
2 cm Oh inch) piece fresh ginger, chopped
3 scallions, chopped
1 tomato, peeled, seeded cinch chopped
2 teaspoons coriander seeds
1 teaspoon shrimp paste
Ingredient B
750 g (1 1/2 lb) calamari (squid) tubes lightly cut the inner flesh to
make cross pattern, and then cut to bite-size.
1/4 cup (60 ml / 2 fl oz) lime juice
1 pinch salt
1 pinch pepper
Ingredient C
1 pinch pepper
1 cup (250 ml/8 fl oz) chicken stock
5 Thai basil leaves, torn
Ingredient D
2 tablespoon oil
1 red chili, seeded and sliced
3 scallions, sliced
2 tablespoon oil
1 tablespoon tamarind concentrate
1 stem lemon grass (white portion only), thinly sliced
Method:
Make Spice Paste by process the Ingredient A with a food processor
until forming a smooth paste is evenly formed.
Combine Ingredient B in a bowl, toss well. Cover and put into fridge
for 10 minutes to marinate. Heat 1 tablespoon oil in a pan and put in
the chili and scallion. Put in the squid and cook over moderate heat
for 2 minutes. Remove from the pan. Add another 1 tablespoon of oil to
the pan, at medium heat, stir in the spice paste, tamarind and lemon
grass, cook for 5 minutes. Place the calamari and Ingredient C to the
pan. Bring to boil, then reduce the heat and simmer for 22 minutes.
Serve with rice.
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