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Main course · Thai

Thai Red Curry with Squid and Thai Basil

25 min Serves 4 ~314 kcal/serving ~£9.20 (£2.30/serving) Dairy-freeGluten-freePescatarian

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Ingredients

  • 400 g cleaned squid rings
  • 3 tbsp thai red curry paste
  • 400 ml coconut milk
  • 3 kaffir lime leaves
  • 2 tbsp fish sauce
  • 1 tsp palm sugar
  • 15 g fresh thai basil leaves

Nutrition (per serving)

Calories
314 kcal
Protein
18.5 g
Carbohydrate
9 g
of which sugars
4.3 g
Fat
22.3 g
of which saturates
18.1 g
Fibre
1.5 g
Salt
2.60 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Fry the thai red curry paste in a splash of the coconut milk in a wide pan for 2 minutes until fragrant.

  2. 2

    Stir in the rest of the coconut milk and the kaffir lime leaves and bring to a gentle simmer for 5 minutes.

  3. 3

    Add the squid and simmer gently for 3 minutes until just opaque; do not overcook or it will toughen.

  4. 4

    Season with the fish sauce and palm sugar.

  5. 5

    Stir in the thai basil leaves and serve immediately with jasmine rice.

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