Name: Salt-and-pepper squid
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Starters & Light meals
Ingredients: oil, for frying 3cups,baby squid, cleaned 160 g,rice flour 180 g,salt ½ t,Woolworths Cape Malay curry spice, mixed with 50 g flaky sea salt 50 g,coconut cream ½ cup,lime juice a squeeze,piece, lemongrass 1 x 10 cm,lime leaves 3,ginger 3slices,red chillies 2,fish sauce, to taste ,sugar 1t,pineapple chutney ¼ cup,curry leaves, fried 10,coriander, to garnish ,red chilli, seeded and finely sliced 1

Calamari

Salt-and-pepper squid

10 minutes

Chicken recipes

Malaysian roast chicken

1 hour

Corn recipes

Rikku O’Donnchü’s whole poached chicken in coconut, corn and coriander curry

1½ hours

Curry recipes

Lamb rendang

1 hour 30 minutes

Asian recipes

Indonesian rendang with super-easy chickpea dosas

3 hours

Asian recipes

Thai red coconut chicken curry

1 hour

Chicken recipes

Chicken skewers with apricot and tamarind

15 minutes

Asian recipes

Thai-style steamed mussels

5 minutes

Asian recipes

Meatballs in Thai green curry sauce

15 minutes

Braai recipes

Prawn and mango curry with phulkas

20 minutes

Coconut recipes

Oriental-style prawn laksa

1 hour

Asian recipes

Thai curry

10 minutes

Thai curry

Serves 2 to 3

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

1 tin coconut milk
2 T curry paste
125 g baby brinjals

selected main ingredient of your choice. Meat, poultry or seafood

1/2 cup shelled peas
2 Thai lime leaves, torn or crumbled
1 T fish sauce
1 T palm or brown sugar
1 handful fresh basil leaves, shredded
1 chilli. thinly sliced
Steamed jasmine rice, to serve

Method

For our simple slideshow on how to make Thai curry, click the link: Thai curry slideshow

Don’t shake the tin of coconut milk before opening so as not to disturb the layer of rich cream on the top. Spoon the cream into a medium saucepan and heat over a medium to high heat. Reduce cream until smooth and bubbly.

Add 2 tablespoons curry paste to the cream. Stir well to combine and fry for a few minutes until fragrant. Stir cream if it starts to brown around the edges.

Pour in the remaining coconut milk. Mix well until smooth. Bring to a boil.

Add 125g baby aubergines, cut in halves or quarters or 1 long Asian aubergine, cut into bite-size chunks, and simmer for about 5 minutes until tender. Add 250g – 300g of the selected main ingredient, such as:

bite-size strips of chicken, pork or steak
small cubes of fish or shelled prawns
thinly sliced pan-fried duck breast or chopped roast duck
prepared vegetables (any mix of sliced baby corn, small cauliflower florets, sliced, trimmed green beans, shredded Chinese cabbage, baby spinach leaves).

Simmer for a few minutes or until cooked. Stir in 1/2 cup shelled peas and 2 Thai lime leaves, torn or crumbled, 1 tablespoon fish sauce and 1 teaspoon palm or brown sugar. Taste to check that it is slightly sweet and salty.

Lastly stir in a handful of shredded fresh basil leaves. Sprinkle with thinly sliced fresh chilli. Serve with plain steamed jasmine rice.

Cook's note: Thai sweet basil has a strong aniseed or liquorice flavour and fragrance. It’s very different to the sweet basil in our supermarkets. Substitute dried Thai lime leaves for fresh ones. Simply crumble into the sauce.

Discover more curry recipes here

Beetroot vindaloo with butternut purée

Spicy brinjal with lentil pasta

Meatball soup

Salt-and-pepper squid

Malaysian roast chicken

Rikku O’Donnchü’s whole poached chicken in coconut, corn and coriander curry

Lamb rendang

Indonesian rendang with super-easy chickpea dosas

Thai red coconut chicken curry

Chicken skewers with apricot and tamarind

Thai-style steamed mussels

Meatballs in Thai green curry sauce

Prawn and mango curry with phulkas

Oriental-style prawn laksa

Thai curry

Thai curry

Ingredients

Method