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Description: Thai Squid Red Curry
Servings: 2 servings
Ingredients for Thai Squid Red Curry
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 500ml coconut milk
3 tbsp Thai red curry paste
50g carrot sliced lengthways
90g of tinned sliced bamboo shoots
50g sliced baby corn
200g squid rings
50g closed cup mushrooms
½ red pepper, sliced
50g beansprouts
1 tbsp fish sauce
1 tbsp sugar
2 medium sized red chillies, chopped
4 tsp fresh chopped coriander
20 fresh Thai basil leaves
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Directions for Thai Squid Red Curry
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1. Heat a wok or pan. Add 250ml of coconut milk into the wok or pan. Add 3 tablespoons of the Thai red curry paste and stir well. 2. Throw in the crunchier vegetables first: carrots, bamboo shoots, baby corn then cook for 1 minute. 3. Add another 250ml of coconut milk, then add 200g of squid rings. Also throw in the mushrooms, red pepper and bean sprouts. Cook for 2 minutes and let the sauce simmer. 4. Season with fish sauce, sugar and add the chillies, coriander and Thai basil leaves and stir for another minute. Serve with Thai jasmine rice or steamed rice.
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