Thai red curry calamari strips makes for the perfect Asian seafood dinner. Made with aromatic, lemongrass, ginger, shallots, red curry paste, and fish sauce.
5 calamari strips Pescatore Seafood.
1 tablespoons extra virgin olive oil
2 tablespoons lemongrass
2 tablespoons minced ginger
2 tablespoons chopped shallots
1 tablespoon garlic
1-2 tablespoons red curry paste
1 tablespoon roasted thai chili paste
1 tablespoon fish sauce
1 tablespoon sugar
1/2 tablespoon olive oil
1 bunch bok choy rougly cut
1 tablespoon sesame seeds for garnish
Heat olive oil in a pan over medium-high heat (preferably a wok).
To the pan add lemongrass, ginger, shallots and garlic. Cook until aromatic 1-2 minutes.
Add red curry paste and cook for 1-2 minutes.
Add calamari strips and cook for 5-6 minutes until cooked through.
Add fish sauce, sugar and roasted thai chili paste. Taste and adjust according to personally salty/sweet preferences.
In a separate pan lightly pan fry the bok choy in the 1/2 tablespoon olive oil until lightly cooked but still crispy.
We are Pescatore Seafood: eat, share and enjoy.