Pad Cha Pla Muek (Stir-Fried Squid with Chilli Jam and Basil)
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Ingredients
- 400 g cleaned squid rings
- 1 tbsp thai red curry paste
- 4 garlic cloves
- 3 fresh green chillies
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 20 g fresh holy basil or thai basil
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 173 kcal
- Protein
- 17 g
- Carbohydrate
- 5.6 g
- of which sugars
- 1 g
- Fat
- 8.5 g
- of which saturates
- 1 g
- Fibre
- 0.4 g
- Salt
- 2.73 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Crush the garlic and finely chop the green chillies.
- 2
Heat the vegetable oil in a wok over a high heat and fry the garlic, chillies and curry paste for 1 minute until fragrant.
- 3
Add the squid and stir-fry for 2 to 3 minutes until just opaque; do not overcook or it will toughen.
- 4
Season with the fish sauce and soy sauce.
- 5
Stir in the holy basil leaves until wilted and serve immediately with jasmine rice.
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