Buy all ingredients right below the recipe
Ingredients
- 500 g of Squid or squid rings
- 200 ml of Coconut milk
- 4 g of Green curry paste
- 160 g of Leek
- 14 g of Coconut oil 1
- 500 g of Spring onion
- 20 g of Coriander
- 40 g of Garlic
- 300 g of Ginger
- 600 g of Baguette
- 50 g of Fresh herbs
- 2 pcs of Lime
Steps
- 1Sauté the garlic, ginger, and finely chopped leek in coconut oil, then add the curry paste and coconut milk, bring to a thorough boil, and reduce slightly to thicken.
- 2Season with salt, a little freshly ground pepper if desired, and lime to taste.
- 3Add the prepared squid rings and cook for 2 minutes.
- 4Meanwhile, toast the halved baguettes brushed with a little oil, and serve the squid stew with plenty of fresh herbs, e.g., coriander, spring onion, and lime wedges.
- 5If you don't like it spicy, you can omit the green curry; in this case, you can season it with lemongrass, galangal, kaffir lime leaves, etc. Squid becomes very chewy if overcooked, so make sure it only cooks for a few minutes.
Pataky Péter
Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes.
Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!