The two main ingredients in this dish are green curry and stuffed calamari. Green curry is more tangy than yellow and red curry. The calamari is stuffed with marinated minced pork. This is one of the most complicated dish on our family menu, besides the Liver or Not to Liver. Even though I came close a few times to duplicating the dish to the Krung Thai's style, it still had Self Sagacity signature all over it. Smiles.
Ingredients: 1 bag of cleaned white calamari, 3/4 lbs minced pork tenderloin, 1 bunch of cilantro, 1 stalk of ginger, 1 handful of green beans, 1 package of fresh round little egg plants, 1 bunch of green onions/ or asparagus, 1 clove of garlic, black pepper, salt, 1 red pepper, 1 small can of green curry, 1 small can of coconut milk, 1 table spoon of olive oil.
Preparation: Marinate to taste the minced pork tenderloin with minced garlic, salt and pepper. Stuff the calamari with the minced pork, be generous, since the meat will shrink once cooked.
Eggplant should be cleaned and sliced into halves. Cut the green onion stalk and the green beans into 1-2 inch pieces. Peel the ginger and slice long into strips. Cut your red pepper into 2 inch strips. In a sauce pan, drop in 1 tablespoon of olive oil let it heat up a bit and then drop in the ginger, and egg plants. Now drop in your stuffed calamari, cook for about five minutes on medium heat.
Mix the can of green curry and the can of coconut milk together, then pour it into the sauce pan along with the cooking ingredients. Stir and let it cook for another ten minutes. Now add red pepper and green beans, and more seasoning to taste. Continue cooking with the lid close until the green bean is ready.
Boy oh boy, this is making me hungry! Despite what I just learned at the Doctor's office about my cholesterol hitting the roof , I need to have my seafood fix.
Thanks for stopping by today.