| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Thai |
Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Squid; bodies only, cleaned, and cut into bite sized pieces |
| 2 |
tb |
Kratiem (garlic); thinly sliced |
| 2 |
tb |
Red curry paste |
| 2 |
tb |
Fish sauce |
| 2 |
tb |
Makheua pro (eggplant); quartered |
| 1 |
tb |
Light soy sauce |
| 1 |
tb |
Prik ki nu daeng (red birdseye chilis); thinly sliced |
| 1 |
tb |
Bai magkroot (kaffir lime leaves); shredded |
|
|
Bai kaprao (holy basil leaves) to garnish |
INSTRUCTIONS
From: "Colonel I.F.K. Philpott" <colonel@korat1.vu-korat.ac.th>
Date: Fri, 02 Aug 1996 10:42:07 -0700
This dish is supposed to be hot (ie spicy), and derives it's "signature"
from the combinations of the relatively bland squid, the egg-plants, and
the hot curry flavorings.
The egg plant used should, ideally, be the Thai cariant known as makheua
pro - this is greenish white, and has fruits that resemble green golfballs.
If you cannot find it, then use a western (purple) eggplant/aubergine, cut
into small dice. Note that the cooking time will vary, and you should not
cook the aubergine longer than necesary (they should still be firm and have
a slight resistance to the bite).
METHOD:
briefly sautee the garlic in a little hot oil in a wok until it starts to
turn golden brown, then add the curry paste and stir fry until aromatic.
Reduce the heat to medium low, and add the squid, mixing and stirring
briefly, then add the remaining ingredients (except the basil), and stir
briskly until the squid is just cooked through (it cooks quickly - do not
overcook or it will go rubbery).
Transfer to a serving plate, garnish and serve with steamed rice.
CHILE-HEADS DIGEST V3 #060
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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