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Ingredients

• 500 ml coconut milk
• 50 g carrots, sliced lengthways
• 90 g bamboo shoots
• 50 g sliced baby sweetcorn
• 200 g squid rings
• 50 g closed cup mushrooms
• 1/2 red pepper, sliced
• 50 g bean sprouts
• 1 tbsp fish sauce
• 1 tbsp sugar
• 2 red chillies, chopped
• 4 tsp fresh coriander, chopped
• 20 Thai basil
• Thai jasmine rice, or steamed rice, to serve

• 2 stalks lemongrass
• 5 clove garlic, chopped
• 3 medium red chillies, deseeded and chopped
• 3 coriander roots, chopped
• 2cm cube of ginger, or galangal
• 1 large shallots, or onion, chopped
• 1 tsp kaffir lime peel, grated
• 1 tbsp salt
• 1 tbsp white peppercorns, ground

Description

Enjoy A Taste Of Thailand With Ching He-Huang's Recipe For A Richly Spiced Squid Curry, Cooked In Coconut Milk

UK TV