Stuffed Squid in Green Curry

Ingredients

(serves 3-4 persons)

Lobo Green Curry Paste	1	packet
Lobo Pepper & Garlic Seasoning Mix	2	teaspoons
(for stuffing)
Small squids	5-6
Ground pork	250	g (8.8 oz)
Coconut milk	1	cup (240 ml)
Water	1	cup (240 ml)
Pea eggplants	50	g (1.8 oz)
Apple eggplants, cut into four pieces	100	g (3.5oz)
Chopped galingale	100	g (3.5oz)
Palm sugar	1	tablespoon
Sweet basil leaves, torn kaffir lime leaves and
chopped red chilli

Preparation

Green Curry is a very hot curry, yet many westerners love it at first taste. It is made from fresh green chilli, which is one of the most well-known Thai curries due to its delicious and unique taste. The Pepper and Garlic Seasoning Mix adds a refreshing spicy flavour to this great-tasting meal.

Blend ground pork with Pepper & Garlic Seasoning Mix for stuffing.
Clean the squids, make cuts and stuff with pork stuffing. Steam for 3 minutes.
Set the skillet on the stove. Stir coconut milk with Green Curry Paste until
coconut milk breaks into bubbles.
Add chopped galingale and water. Bring to a boil and add stuffed squids.
Add pea eggplants and apple eggplants. Continue to boil for about 1 minute. Add palm sugar and flavour to taste.
Add sweet basil leaves, kaffir lime leaves and chilli. Remove and serve with rice noodles or steamed rice.