Ingredients

• ½ red chilli
• seeds removed
• chopped
• 1 garlic clove
• chopped
• ½ tsp coriander seeds
• ½ tsp cumin seeds
• handful fresh coriander
• handful fresh chives
• 2 tbsp double cream
• 2 tsp soy sauce
• 150ml/¼ pint vegetable stock
• 2 choy sum leaves
• chopped
• 5 baby squid
• gutted and sliced in half lengthways
• 1 tbsp olive oil
• salt and freshly ground black pepper
• sprig fresh coriander
• to serve

Directions

• For the Thai-style curry
• blend the chilli
• garlic
• spices
• fresh herbs and double cream together in a small food processor.
• Scrape the mixture into a pan and heat gently for two minutes
• until aromatic.
• Add the soy sauce and stock to the pan and bring to the boil. Simmer for 5-6 minutes.
• Add the choy sum to the pan and simmer for a further two minutes.
• Pour into a bowl and keep warm.
• For the squid
• in a small bowl
• toss the squid in the olive oil and season with salt and freshly ground black pepper.
• Heat a griddle pan and fry the squid for one minute on each side
• or until charred and cooked through.
• Slice the squid into bitesized pieces and add to the curry
• stirring through to combine.
• Serve immediately
• garnished with a sprig of fresh coriander.