Spicy stir-fried squid with snake beans and baby corn

Name: Spicy stir-fried squid with snake beans and baby corn
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 600g squid, cleaned, tentacles and tubes separated; 1/4 cup (60ml) sunflower oil; 2 tbs Thai red curry paste; 1 onion, cut into wedges; 2 long red chillies, seeds removed, sliced at an angle; 250g snake beans, cut into 8cm lengths; 150g baby corn, halved if large; 1 tbs caster sugar; 2 tbs lime juice, plus wedges to serve; 2 tbs fish sauce; Handful Thai basil or regular basil leaves; Steamed rice, to serve

1 rating

10m

15m

Spicy stir-fried squid with snake beans and baby corn

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by delicious. team

delicious. team

Oct 08, 2015

Flavoured with a dry red curry paste, this squid stir-fry is hot and sour, with crunchy snake beans and baby corn.

600g squid, cleaned, tentacles and tubes separated
1/4 cup (60ml) sunflower oil
2 tbs Thai red curry paste
1 onion, cut into wedges
2 long red chillies, seeds removed, sliced at an angle
250g snake beans, cut into 8cm lengths
150g baby corn, halved if large
1 tbs caster sugar
2 tbs lime juice, plus wedges to serve
2 tbs fish sauce
Handful Thai basil or regular basil leaves
Steamed rice, to serve

Method

1.

Halve the squid tubes lengthways and score one side in a criss-cross pattern, then cut into 3cm-wide strips. Set aside.
2.

Heat half the oil in a large wok over high heat. Stir-fry 1 tbs curry paste for 30 seconds until fragrant. Add half the squid tubes and tentacles and stir-fry for 1 minute until just opaque. Remove squid from wok and set aside. Repeat with remaining curry paste and squid.
3.

Add remaining oil to wok, then stir-fry onion for 1-2 minutes. Add chillies, beans and corn and stir-fry for 2-3 minutes or until just tender. Add sugar, lime juice and fish sauce and toss to combine.
4.

Return squid to wok and cook, stirring, for 1 minute to heat through. Garnish with basil leaves and serve immediately with rice and lime wedges.