Spicy Thai-Style Curry with Griddled Squid

A fragrant, creamy Thai-inspired curry featuring spiced double cream, choy sum, and tender charred griddled baby squid.

Quick Seafood Main Course Spicy Curry Squid

Estimated Nutrition

Calories

420.5

kcal / serving

420.5 kcal total

Carbs

11.8g

per serving

11.8 g total

Fat

28.2g

per serving

28.2 g total

Protein

32.4g

per serving

32.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Soy Sauce

Dairy

Double Cream

Liquids

150

Vegetable Stock

NutsSeeds

clove

Garlic

chopped

2.5

Coriander Seed

2.5

Cumin Seed

handful

Coriander

fresh

handful

Chive

fresh

unit

Salt

to taste

unit

Black Pepper

freshly ground

sprig

Coriander

for garnish

OilsFats

Olive Oil

Seafood

piece

Baby Squid

gutted and sliced in half lengthways

Vegetables

0.5

piece

Red Chilli

seeds removed, chopped

leaves

Choi Sum

chopped

Method

Heat the mixture in a pan gently for two minutes until aromatic.

Add soy sauce and 150ml vegetable stock, then simmer for 5-6 minutes.

Add choy sum leaves and simmer for two more minutes.

Transfer the curry sauce to a bowl and keep warm.

Blend chilli, garlic, spices, coriander, chives, and double cream in a food processor.

Toss squid in 15ml olive oil and season with salt and pepper.

Griddle the squid for one minute per side until charred.

Slice squid into pieces and stir into the curry.

Garnish with a coriander sprig and serve immediately.