A flavorful and aromatic Thai-inspired coconut curry dish, perfect for a comforting meal.
Prepare all your ingredients by chopping the vegetables and cleaning the squid.
Ensure the squid is thoroughly cleaned to remove any sand or grit.
In a saucepan, heat a portion of the coconut milk over medium heat until it thickens slightly.
Stir continuously to prevent the coconut milk from burning.
Add the curry paste to the saucepan and cook, stirring, until fragrant.
Cooking the paste releases its aromatic oils, enhancing the flavor.
Pour in the remaining coconut milk and bring to a gentle simmer.
Simmering helps to meld the flavors together.
Add the fish sauce, sugar, ginger, and lemongrass to the saucepan.
Taste and adjust the seasoning as needed.
Add the squid, mushrooms, and bok choy to the curry and cook until the squid is tender and the vegetables are cooked.
Avoid overcooking the squid to keep it tender.
Serve the curry hot, garnished with fresh basil leaves and lime wedges.
Serve with steamed rice or noodles for a complete meal.
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