Plamuk pat phet - Squid stir fry red curry
If you are passing by some Thai restaurant and a scent coming from a wok makes you caugh, very probably some red curry is being prepared. Yes, it is super spicy. Of course you can use less chilies than Thais, as they use 5 of them into one portion easily ;)
Gut calamar. The body slice on rings, the tentacles leave whole. Bring water to a boil, cook the tentacles first about 30 secs, as they need to be cooked longer and then add the body rings. Cook another 30 secs. Then drain and set aside.
Heat up oil in a wok. Fry garlic, chilies and kaffir lime leaves about 30 secs. Then add calmar, meat broth, sugar, MSG and oyster sauce. Stir fry one minute. Then add beans and thai basil leaves and stir fry one more minute.
Serve with rice.
For 4 portions:
- 400g squid
- 2 handful green beans sliced on oblique pieces
- 1 handful fresh thai basil leaves
- 5 garlic cloves crushed
- 5 red chilies crushed
- 1 tsp sugar
- pinch MSG (optional)
- 1 small skimmer meat broth (or water with 2 tbs fish sauce)
- 2 tbs oyster sauce
- 4 kaffir lime leaves chopped
- 1 tbs oil
Authentic tools needed:
- rice cooker