Curried Seafood with Coconut Milk

Preparation info
  • Serves


    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

This curry is based on a Thai classic. The lovely green colour is imparted by the finely chopped chilli and fresh herbs added during the last few moments of cooking.


  • 225 g/8 oz small ready-prepared squid
  • 225 g/8


  1. Make the curry paste. Put all the ingredients, except the oil, in a food processor and process to a paste. Alternatively, pound together in a mortar with a pestle. Stir in the oil.

  2. Rinse the squid and pat dry with kitchen paper. Cut the bod