Everyone loves Thai food right? There is nothing not to love. This is a simple tasty dish that can really be modified for any seafood, but I love those 'lil tentacles
2T. peanut oil
1 bunch scallions chopped finely
2T. grated ginger root
1 small can of Thai red curry paste
1 can lite coconut milk
1/2 cup of veggie broth (or any broth will do)
either several kaffir lime leaves or 1T. lime zest
piece of lemongrass (chunk)
1lb squid heads cleaned and de-inked
1/4 lb finely chopped shitakes
1/2 red pepper, finely diced
2T. fish sauce
2T. soy sauce
2T. peanut butter
Heat the oil and flash stir fry the ginger root and scallion, then add curry for 1 minute. Add lite coconut milk, broth, lime leaves, and lemongrass and boil for just a few minutes. Add the calamari, shitakes, and red pepper and stir until squid is just barely cooked (no rubbery ones allowed!). Stir in fish sauce, soy and PB just before serving.
Serve over jasmine rice or rice noodles.
2T. peanut oil
1 bunch scallions chopped finely
2T. grated ginger root
1 small can of Thai red curry paste
1 can lite coconut milk
1/2 cup of veggie broth (or any broth will do)
either several kaffir lime leaves or 1T. lime zest
piece of lemongrass (chunk)
1lb squid heads cleaned and de-inked
1/4 lb finely chopped shitakes
1/2 red pepper, finely diced
2T. fish sauce
2T. soy sauce
2T. peanut butter
Heat the oil and flash stir fry the ginger root and scallion, then add curry for 1 minute. Add lite coconut milk, broth, lime leaves, and lemongrass and boil for just a few minutes. Add the calamari, shitakes, and red pepper and stir until squid is just barely cooked (no rubbery ones allowed!). Stir in fish sauce, soy and PB just before serving.
Serve over jasmine rice or rice noodles.
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