Ingredients
1 whole head of garlic cloves, chopped
10-12 fresh Thai chile peppers
3 tablespoons vegetable oil
2 cups fresh squid, use tubes cut into bite-size rings
4 tablespoons fish sauce
3 teaspoons sugar
8-10 kaffir lime leaves
1/4 cup fresh Thai basil leaves
Method
Coarsely pound the Thai chile and garlic in a mortar and pestle to form a coarse paste. Set aside in a small bowl. In a wok or skillet, heat the oil on medium heat. Add chile paste mixture and stir-fry until the garlic begins to brown (at this stage the chile heat will hit your nose also). Stir in the squid, and cook until done (be careful not to overcook the squid, if you overcook it the squid will lose it's liquid content and become rubbery). Season it with fish sauce and sugar, using more or less as you prefer. Let the chile heat lead the flavor, followed by the salty flavor of fish sauce.
Add lime leaves and basil, and stir-fry another few minutes. Remove from heat, transfer to dish, and serve with fresh-steamed jasmine rice.
1 whole head of garlic cloves, chopped
10-12 fresh Thai chile peppers
3 tablespoons vegetable oil
2 cups fresh squid, use tubes cut into bite-size rings
4 tablespoons fish sauce
3 teaspoons sugar
8-10 kaffir lime leaves
1/4 cup fresh Thai basil leaves
Method
Coarsely pound the Thai chile and garlic in a mortar and pestle to form a coarse paste. Set aside in a small bowl. In a wok or skillet, heat the oil on medium heat. Add chile paste mixture and stir-fry until the garlic begins to brown (at this stage the chile heat will hit your nose also). Stir in the squid, and cook until done (be careful not to overcook the squid, if you overcook it the squid will lose it's liquid content and become rubbery). Season it with fish sauce and sugar, using more or less as you prefer. Let the chile heat lead the flavor, followed by the salty flavor of fish sauce.
Add lime leaves and basil, and stir-fry another few minutes. Remove from heat, transfer to dish, and serve with fresh-steamed jasmine rice.
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