In Search of the Perfect Bite – Green Curry with Crispy Squid

December 10, 2024

Insights | Oceans & Coasts

A Very Simple Fried Squid. Some love to eat it raw, but other options include fried calamari or crispy squid with green curry.

This is a simple preparation of fried squid. There is hardly anything to it because these crispy, briny seafood morsels shine on their own. Fried squid is the perfect delivery vehicle for tartar sauce flavors or a crispy addition to your favorite green curry.

FRIED SQUID

Squid tubes, Honeycomb squid, or squid tentacles
Rice Flour: I chose glutinous rice flour because it will stick to a squid’s ultra-lean muscle. Rice flour fries up crispier than wheat flour, so the thin layer adhering to the squid bites develops a nice crunch.
White Pepper
Black Pepper
Garlic Salt
Seasoning Salt
Mix all dry ingredients in a bowl and set aside.

GREEN CURRY

1¾ cups (420 ml) coconut milk, divided
3 ½ tablespoons (50 g) green curry paste
2 tablespoons (24 g) finely chopped palm sugar or light brown sugar
1 ½ – 2 tablespoons (22.5-30 ml) fish sauce
4 makrut lime leaves (aka kaffir lime leaves)
1 cup (22 g) Thai basil leaves
1 can (550ml) of bamboo shoots strips, drained and rinsed
Sweet bell pepper or another mild red pepper, julienned
TIME SAVER TIP: Use Arroyo D brand canned green curry
Jasmine rice for serving

INSTRUCTIONS

Reduce ¾ cup coconut milk until thick and coconut oil starts to separate from the coconut milk (if the oil doesn’t separate after it has reduced until very thick, it’s okay, just proceed with the recipe).
Add curry paste and sauté, stirring constantly over medium heat for about 2 minutes until aromatic. If the paste sticks to the bottom of the pan, you can deglaze it with a little bit of the remaining coconut milk.
Add the remaining 1 cup of coconut milk, palm sugar, and 1 tablespoon of fish sauce.
Grab the makrut lime leaves and twist them to bruise and release aroma, then tear them into chunks and add them to the pot, discarding the center stems.
Bring to a simmer. Let it gently simmer for 10-15 minutes.
Once the curry is done simmering, add bamboo shoots and bring to a boil. If you prefer your peppers to be more cooked, add them at this stage. Once boiling, remove from heat.
Taste and add more fish sauce and/or sugar as needed.
Note: If you feel that the curry is weak and needs more curry paste, saute the additional curry paste in some oil in a small pot for a few minutes until aromatic, then add about a cup of the curry sauce to dissolve the paste and let it simmer for a few minutes, then stir it back into the curry.
Stir in Thai basil and chilies or bell peppers.
Serve the curry over the jasmine rice and add the crispy squid to the top, or eat it on the side with some tartar sauce. The choice is yours to make.