Island Green Curry

Name: Island Green Curry
Ingredients: 2 tbsp vegetable oil; 14 oz cleaned squid bodies, scored and cut into 1-inch slices; 1/4 cup green curry paste; 2 None long green chili peppers, sliced; 2 cloves garlic, crushed; 1 cup coconut cream; 1 tbsp fish sauce; 1 tbsp light soy sauce; 2 tsp brown sugar; 8 oz cherry tomatoes, halved; 1/2 cup canned baby corn, halved lengthwise; 1 cup bean sprouts; 1 cup loosely packed cilantro leaves

13 ingredients

3 steps

Ingredients

2 tbsp vegetable oil
14 oz cleaned squid bodies, scored and cut into 1-inch slices
1/4 cup green curry paste
2 None long green chili peppers, sliced
2 cloves garlic, crushed
1 cup coconut cream
1 tbsp fish sauce
1 tbsp light soy sauce
2 tsp brown sugar
8 oz cherry tomatoes, halved
1/2 cup canned baby corn, halved lengthwise
1 cup bean sprouts
1 cup loosely packed cilantro leaves

Directions

1

Heat oil in a wok or large skillet on high heat. Stir-fry squid in 2 batches for 1-2 mins, until opaque and curled. Set aside.
2

Reduce heat to medium. Add curry paste, chili peppers and garlic to wok. Stir-fry 2-3 mins, until fragrant. Stir in coconut cream, sauces and sugar. Bring to a boil.
3

Add cherry tomatoes, corn and squid. Stir-fry 1-2 mins. Add bean sprouts and cilantro and toss to combine. Serve with rice, if desired.