Squid Pad Ki Mao
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Kee Mao is a popular dish served throughout Thailand and it should be served with a high level of chile heat. Use plenty of fresh Thai chile peppers.
Ingredients
For 4 Person(s)
Ingredients
- 1 Whole Head of Garlic Cloves, chopped
- 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
- 10 Kaffir Lime Leaves
- 1/4 Cup Fresh Thai Basil
Method for Squid Pad Ki Mao
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.
Squid pad ki mao
Ingredients ready
Pound chile peppers & garlic
Stir fry
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Anonymous Comments (12)
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Make sure garlic browns; turn stove up as high as possible for squid. Also good with sliced tomatoes, fried separately in lemongrass.
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Jim Durand
PermalinkWe altered the recipe just a little bit. We used calamari steaks and cut them into strips and also added about 15 medium sized shrimp. Wow WHAT A GREAT DINNER! We had some friends over and they loved the meal also. There were 5 very distinct flavors in the dish: Seafood, Garlic/pepper, Sugar, Lime, Basil. I was amazed at how separate the flavors were _ yet made a great blend. Thai food is really opening up my taste buds and I really appreciate the food.
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James Elkins
PermalinkMake sure garlic browns; turn stove up as high as possible for squid. Also good with sliced tomatoes, fried separately in lemongrass.
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Freddy
Permalinkyou maked me cry and i love it,im so happy to try your recipes its give me a smile all day long
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That Food Lover
PermalinkOne issue with recipe: by the time you add lime leaves and basil and stir fry another few minutes, squid is overcooked. Should add those before squid is done cooking.
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