Prepare to embark on a culinary journey that will transport you straight to the vibrant streets of Thailand with this mind-blowing Squid Curry Turmeric Rice! Imagine tender, perfectly cooked squid swimming in a creamy, golden coconut curry, nestled atop a bed of fragrant jasmine rice that will make your kitchen smell like a tropical paradise. This isn't just a recipe - it's a taste adventure that will revolutionize your home cooking and impress even the most discerning food lovers!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 500g squid, cleaned and sliced
- 1 cup jasmine rice
- 1 tbsp turmeric
- 1 can coconut milk
- 2 cloves garlic, minced
- 1 tbsp curry paste
- Salt to taste
Instructions
- Begin by preparing the ingredients. Clean the squid thoroughly, removing any skin and innards, then slice it into rings or bite-sized pieces. Mince the garlic and set it aside.
- Rinse the jasmine rice under cold water until the water runs clear. This helps to remove excess starch and ensures fluffy rice.
- In a medium saucepan, combine the rinsed jasmine rice with 2 cups of water and a pinch of salt. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15-20 minutes, or until the rice is cooked and the water is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes.
- While the rice is cooking, heat a large skillet or wok over medium heat. Add a splash of oil and sauté the minced garlic until fragrant, about 1 minute.
- Add the curry paste to the skillet, stirring it into the garlic and cooking for another minute to release its flavors.
- Next, add the cleaned and sliced squid to the skillet. Stir-fry for about 2-3 minutes until the squid starts to turn opaque.
- Pour in the can of coconut milk and add the turmeric. Stir well to combine all the ingredients, allowing the mixture to come to a gentle simmer.
- Let the squid curry simmer for about 10 minutes, stirring occasionally. This will allow the flavors to meld and the squid to become tender. Season with salt to taste.
- Once the rice has finished cooking, fluff it with a fork and serve it alongside the squid curry. Spoon the curry over the rice and garnish with fresh herbs if desired.
- Enjoy your delicious Squid Curry with Turmeric Rice, savoring the rich flavors of Thai cuisine!
Tips
- Squid Preparation is Key: Always clean your squid thoroughly and slice it into uniform pieces to ensure even cooking. Pro tip: Pat the squid dry before cooking to help it achieve a beautiful sear.
- Turmeric Magic: Be careful when handling turmeric - it can stain! Wear gloves or use an old apron to protect your clothes from its vibrant yellow color.
- Rice Perfection: Rinsing the rice is crucial. Keep rinsing until the water runs clear to remove excess starch and guarantee fluffy, separated grains.
- Flavor Building: Toast your curry paste for a minute before adding other ingredients to unlock its deep, complex flavors.
- Don't Overcook the Squid: Squid becomes tough quickly. Cook it just until it turns opaque - typically 2-3 minutes is all you need.
- Coconut Milk Tip: Shake the can well before opening to ensure the cream and liquid are well combined.
- Optional Enhancements: For extra depth, consider adding a squeeze of lime juice or some fresh cilantro just before serving to brighten the entire dish.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 25g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 180mg
