Squid-Stuffed Squid in Red Curry Sauce
So I had some squid in the freezer, along with some of my delicious red curry paste — and about 3 hours to go before dinner. Yes, this isn’t one of those put-together-in-a-hurry kind of dishes, but it’s useful for some kitchen therapy, if you’re the kind of person for whom chopping and slicing can be relaxation. My favorite stuffing for squid is ground pork, spiced up a bit and mixed with some liver, but I didn’t have any and wanted to do something a bit different.
3 pounds of squid (click here for instructions on how to clean them)
2 scallions/green onions, chopped finely
1 large clove garlic, minced
1 1-inch piece ginger, peeled and minced
1 tablespoon cornstarch
salt and freshly ground black pepper to taste
2 tablespoons canola or other cooking oil
6 tablespoons red curry paste, homemade or store-bought
1 13.5-oz can coconut milk
cilantro for garnishing, optional
Equipment needed: toothpicks for securing stuffing
After cleaning squid, set aside 15 of the squid mantles for stuffing. Place the rest of the squid, along with the tentacles, and the rest of the ingredients — scallions, ginger, garlic, cornstarch and seasonings — in the bowl of a food processor. Pulse-process until squid is chopped up, then continuous-process for 2 minutes until you have a smooth mixture (it won’t be all completely chopped up, that’s okay).
This is the part that will be most tedious, so if you have help available, get it! Otherwise, be prepared to spend up to an hour patiently stuffing the squid mantles with the filling. I use a baby spoon to spoon up some of the filling, get it all inside the mantle, squeeze the filling lightly to pack it inside, and repeat. Leave about 1/2 inch of the mantles unfilled. Secure with toothpicks and repeat with the rest of the squid. Set aside.
Heat oil in a saucepan or casserole large enough to accommodate all the squid, over medium heat. Add curry paste and cook, stirring, until fragrant, about 3 minutes. Add coconut milk and stir well. Bring to a boil. When boiling, lower heat to a simmer and carefully add squid into the pan, layering them gently. Add water to cover if necessary. Bring to the boil once more. When boiling, lower heat to a simmer and cover, cooking for 7 minutes or just until squid is cooked through. Remove squid using a slotted spoon and arrange on a serving platter, halving them lengthwise if desired. Cover to keep warm. Meanwhile, increase heat to boil and reduce coconut milk mixture, to about half, or until thick. Spoon over squid halves and serve hot, garnished with cilantro if desired.
Tags: asian-cuisine, Asian-food, red-curry, stuffed-squid, thai-cuisine, thai-dishes, thai-food, thai-recipesRelated Stories
POSTED IN: Seafood Dishes : Asian, Thai
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