Spending winter in South Africa while your friends post seafood spreads from Mediterranean yachts? Don’t worry, there are plenty of winter dishes that can help you capture the same flavour.
COCONUT SQUID CURRY WITH BROWN RICE
PREP TIME: 15 MINUTES | COOK TIME: 50 MINUTES | YIELD: SERVES 2
100 g Spekko brown rice
2 spring onions, thinly sliced
30 ml avocado oil, divided
400 g squid (tubes and tentacles), cleaned
30 g red curry paste
1 can full-fat coconut milk
30 g cashew nuts, toasted
5–10 ml fish sauce (to taste)
20 ml soy sauce
10 g coriander leaves, washed
10 ml black sesame seeds, toasted
Juice of 1 lemon
Cook the brown rice according to the instructions on the packet. Set aside.
In a large frying pan over medium-high heat, heat 15 ml of avocado oil.
Once the oil is hot, add the squid and spring onions.
Cook for 3–4 minutes, or until the squid is just cooked through. Remove from the pan and set aside.
In the same pan, add the remaining avocado oil and heat.
Add the red curry paste and cook over low heat for 3 minutes.
Add the coconut milk, lemon juice, fish sauce, soy sauce, and toasted cashew nuts.
Cook over medium heat for 12 minutes.
Return the squid and spring onions to the pan and cook in the curry sauce for 3 minutes. Turn off the heat.
Serve the squid curry over the brown rice.
Top with toasted black sesame seeds and coriander leaves.