Today’s recipe of Thai squid with red curry paste (Pla Muek Pad Prik Gaeng) is quick and easy to make. There is no need for special skills or lots of equipment.
Cleaning squid might be a little messy, but it is really easy and shouldn’t stop you from preparing this delicious dish. If your fishmonger doesn’t have squid or you prefer not to clean, it is fine to use frozen squid for this recipe. Just make sure to thaw correctly before cooking.
Squid itself doesn’t have a lot of flavour, but the addition of the red curry paste adds taste, and the crunchy snake beans add extra texture and balance perfectly with the soft squid.
How to avoid rubbery squid
Squid is only tough and rubbery when overcooked and this recipe only requires only a short cooking time over a high heat. If a recipe specifies a longer cooking time, then it should be cooked over a low heat. In this recipe the squid tubes are scored and quickly cooked and stirred for 30 seconds. The pieces will ‘roll up’ and the translucent colour will become white meaning it is cooked!
Stir Fried Squid with Red Curry Paste
- Wash and clean the squid. Score the squid tubes and cut them into bite sized portions.
- Combine all ingredients for the seasoning in a bowl.
- Heat some cooking oil in a wok over a high heat. Quick stir fry the Thai red curry paste for about 20 seconds until fragrant.
- Add the squid and sauté for 30 seconds.
- Add the seasoning mix and stir well.
- Add the snake beans, chillies, and the kaffir lime leaves, and stir fried for 5-6 minutes.
- Season to taste, add the garnish, and serve.