#Ethnic food #Seafood dishes #For adults

Squid boiled in coconut milk ｜ & kitchen --And kitchen's recipe transcription

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& kitchen --and kitchen

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Ingredients

squid : 2 cups
Eggplant : 5
Frozen green beans : 200g
Bamboo shoots : 150g
Garlic (with skin) : 1 piece
Red pepper : Two
Ginger : 1 piece
Coriander : 3 shares
salt : 1/2 tbsp
Coconut milk : 2 cans (1000 ml)
Chicken glass soup base : 1 tablespoon
Nampula : 2 tablespoons
(A) Lemongrass : 3
(A) Coriander root : 3
(A) Kaffir lime leaves (tear by hand) : 2 sheets
Thai rice : Appropriate amount

Time required

60minutes

Procedure

1) Crush the spices 00:09
Put the peeled garlic, the red pepper with the calyx, and the ginger cut into small pieces in a mortar and grind it roughly.
2) Prepare the ingredients 00:25
Cut off the roots of coriander and cut the stems and leaf tips.
Hit the base of the lemongrass with a kitchen knife.
Peel the eggplant, cut it into 2 cm half-moons, and expose it to water. Drain the water.
For squid, cut the torso and legs into 2 cm widths and wash with salt.
Rinse the salt with water and drain.
3) Boil 01:58
Put 1 in a deep frying pan, add coconut milk and chicken broth soup and heat.
After boiling, add eggplant, bamboo shoots cut into combs, and (A). When boiling again, cover and simmer on medium heat for about 10 minutes.
Add thawed green beans and simmer.
Add squid and coriander, and when the squid is cooked, turn on the nam pla and turn off the heat.
Serve with Thai rice served in a bowl.

Point

・ By crushing the spices in a mortar, the scent of the spices will be more accentuated.
・ After adding the nam pla, be careful as the scent will fly off if it is heated too much.
・ You can enjoy it even if you eat it over millet rice.
・ Instead of squid, you can substitute your favorite ingredients such as fish, shrimp, chicken and pork.