Squid Pad Ki Mao
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Squid Kee Mao is a popular dish served throughout Thailand and it should be served with a high level of chile heat, as we make it here. Use plenty of fresh Thai chile peppers.
For this we use butter to fry the paste, rather than vegetable oil, but you can use either.
Any fresh basil works well, it doesn't have to be the Thai sweet basil variety.
For 4 Person(s)
- 1 Whole Head Garlic Cloves
- 12 Fresh Thai Chile Peppers
- 3 Tablespoons Butter or Vegetable Oil
- 1 Pound Fresh Squid
- 1 Cup Sliced Pineapple
- 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.
Rinse your squid and slice as shown. Get some water boiling in a skillet then blanch your squid for 20 seconds or so. Remove and strain.
In a wok or skillet, heat the butter (or vegetable 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).
Add pineapple slices (we prefer it to be sliced somewhat thinly rather than thick). Mix well.
Season 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.