Thai Squid With Chilies and Basil |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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The first time I fixed this, my husband and I were so astonished by the deliciousness of it that I got up from the table and made another batch! We use small whole squid, but you could cut them into rings. Don't take too many shortcuts - it's okay to use brown sugar, but try to find Thai basil. Definitely use plenty of fresh chilies for their flavor, cut out the seeds and ribs to keep the heat level down. Ingredients:
3 -10 small green chilies |
2 fresh long red chilies, seeds removed |
4 garlic cloves |
4 fresh cilantro stems or 4 cilantro stems |
1 pinch salt |
2 tablespoons peanut oil |
6 squid, cleans and skinned |
3 banana chilies, cut into halves and seeds removed |
2 tablespoons fish sauce |
1 tablespoon palm sugar |
3 kaffir lime leaves, torn |
20 -25 fresh thai basil |
Directions:
1. Pound of grind the red and green chilies, the garlic, the cilantro, and salt to a paste.
2. Heat the oil in a wok or skillet and fry the paste over high heat for 2 to 3 minutes until fragrant. Add the squid and banana peppers and stir-fry for about 3 minutes until squid is cooked.
3. Add fish sauce, sugar, lime leaves and basil. The mixture should taste hot, salty and sweet, so adjust seasonings if necessary.
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