Island Green Curry

• 2 tbsp vegetable oil
• 14 oz cleaned squid bodies, scored and cut into 1-inch slices
• 1/4 cup green curry paste
• 2 None long green chili peppers, sliced
• 2 cloves garlic, crushed
• 1 cup coconut cream
• 1 tbsp fish sauce
• 1 tbsp light soy sauce
• 2 tsp brown sugar
• 8 oz cherry tomatoes, halved
• 1/2 cup canned baby corn, halved lengthwise
• 1 cup bean sprouts
• 1 cup loosely packed cilantro leaves

1. Heat oil in a wok or large skillet on high heat. Stir-fry squid in 2 batches for 1-2 mins, until opaque and curled. Set aside.
2. Reduce heat to medium. Add curry paste, chili peppers and garlic to wok. Stir-fry 2-3 mins, until fragrant. Stir in coconut cream, sauces and sugar. Bring to a boil.
3. Add cherry tomatoes, corn and squid. Stir-fry 1-2 mins. Add bean sprouts and cilantro and toss to combine. Serve with rice, if desired.

vegetable oil, squid bodies, green curry, long green chili peppers, garlic, coconut cream, fish sauce, soy sauce, brown sugar, cherry tomatoes, baby corn, bean sprouts, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/30813 (may not work)