Calamari with chillies and basil

Name: Calamari with chillies and basil
Cook time: 30 min
Cuisine: Thai
Ingredients: 3-10 small green chillies; 2 long red chillies (deseeded); 4 cloves of garlic; 2 coriander roots; a good pinch of salt; 2 tbsp of extra virgin olive oil; 6 calamari; 3 banana chillies; 2 tablespoons of fish sauce; 1 tablespoon of palm sugar; 3 kaffir lime leaves (torn); 25 fresh Thai basil leaves

STEVE MANFREDI

October 19, 2011

Calamari with chillies and basilJennifer Soo

Time:< 30 mins

This recipe is adapted from David Thompson's Classic Thai Cuisine.

Ingredients

3-10 small green chillies
2 long red chillies (deseeded)
4 cloves of garlic
2 coriander roots
a good pinch of salt
2 tbsp of extra virgin olive oil
6 calamari
3 banana chillies
2 tablespoons of fish sauce
1 tablespoon of palm sugar
3 kaffir lime leaves (torn)
25 fresh Thai basil leaves

Method

In a mortar (or food processor) coarsely crush together red and green chillies, garlic, coriander roots and a good pinch of salt. Heat olive oil in a wok, add the paste, and fry over a high heat for 2-3 minutes.
Add calamari, cleaned and cut into bite-sized tiles, and banana chillies, cut in half and deseeded.
Stir fry for 3 minutes before adding fish sauce, palm sugar, kaffir lime leaves and basil leaves.
Check it is balanced between hot, salty and sweet, adding more chillies, fish sauce or palm sugar if necessary.

The best recipes from Australia's leading chefs straight to your inbox.