We love seafood, and every weekend we go to our favorite fish market. Weekend is the only time we could find fresh seafood, because the fish trucks would come to unload that day. So what we normally do is buying a lot and freezing them for the entire week.
This morning, I found frozen squids behind a box of ice cubes and realized that I had almost forgotten about it completely. I defrosted them, peeled, cleaned and sliced them up. I walked back and forth, thinking what I should do with them. And when I caught a sight of freshest kaffir lime leaves in my grocery bag, I knew exactly what I had to do.
I haven’t made stir fried squid in Thai red curry paste for a really long time though it’s one of the easy and quick recipes that can be made in 10 minutes. It’s so good with some steamed rice. At the end of cooking, while everything was sizzling hot and dancing violently in the wok, turn off the heat and throw in some kaffir lime leaves, wait and see the magic happens.
Stir Fried Squid in Thai Red Curry Paste with Fresh Kaffir Lime Leaves
Ingredients (2 Servings)
400 gm squid- cleaned and sliced
1 1/2 tbsp Thai red curry paste
1 tsp fish sauce or to taste
1 tsp sugar
4-5 Fresh kaffir limes leaves- thinly sliced
2 tbsp oil
- Heat oil in the wok and stir fried Thai red curry paste until fragrant.
- Add squids and stir fried for 1-2 minutes or until the squid turned opaque white and quite firm. Do not overcook them as they will turn rubbery and tough.
- Season with sugar and fish sauce.
- Turn off the heat, add kaffir lime leaves and give a quick stir.
- Serve hot with some cooked rice.
Honestly, this can’t be more than 10 minutes to prepare. Have a bowl of hot rice ready, and when your stir fried squid is ready, you can pour everything directly on the fluffy bed of rice. The squid is tender and juicy and a little sauce at the bottom of the pan is super flavorful. Kaffir lime leaves gives the beautiful, pungent aroma. There’s everything in one bite, and you will love it.