Stuffed Squid in Green Curry

Ingredients (serves 3-4 persons)

Lobo Green Curry Paste 1 packet
Lobo Pepper & Garlic Seasoning Mix 2 teaspoons (for the stuffing)
Small squid 5-6
Ground pork 250 g (8.8 oz)
Coconut milk 1 cup (240 ml)
Water 1 cup (240 ml)
Pea eggplant, cut into four pieces 100 g (3.5 oz)
Apple eggplant 50 g (1.8 oz)
Chopped galingale 100 g (3.5 oz)
Palm sugar 1 tablespoon
Sweet basil leaves, torn kaffir lime leaves and chopped red chilli

Preparation

Green Curry is a very hot curry, yet many westerners love it at first taste. It is made from fresh green chilli, which is the hottest of all Thai curries, yet the taste is delicious. The Pepper and Garlic Seasoning Mix adds a refreshing spicy flavour to this great-tasting meal.

• Blend ground pork with Pepper & Garlic Seasoning Mix for stuffing.

• Clean the squid, make cuts and stuff. Steam for 3 minutes.

• Set the skillet on the stove. Stir coconut milk with Green Curry Paste until coconut milk breaks into bubbles.

• Add chopped galingale and water. Bring to the boil and add stuffed squid.

• Add pea eggplant and apple eggplant.
• Continue to boil for about 1 minute. Add palm sugar and flavour to taste.

• Add sweet basil leaves, kaffir lime leaves and chilli.
• Remove and serve with rice noodles or steamed rice.