- 2 tablespoons distilled white vinegar
- 2 tablespoons sugar
- 1/2 cup finely diced unpeeled Persian cucumber
- 1/2 cup finely diced celery
- 1 red jalapeño chile, seeded, finely diced
- 1 1-inch piece peeled fresh ginger, cut into matchstick-size strips
- 10 long fresh cilantro stems, chopped
- 2 garlic cloves, halved
- 1 1-inch piece peeled fresh ginger, chopped
- 2 tablespoons vegetable oil
- 1 tablespoon Homemade Curry Powder
- 8 ounces cleaned squid bodies, cut crosswise into 1/4-inch-thick rings
- 1 red jalapeño chile, seeded, cut into matchstick-size strips
- 1 tablespoon fish sauce (such as nam pla or nuoc nam)
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 cup coconut cream
- 2 tablespoons low-salt chicken broth
- 16 betel leaves, small Boston lettuce leaves, or small romaine lettuce leaves
- Stir vinegar and sugar in small bowl until sugar dissolves; set aside to use as dressing. Combine cucumber, celery, chile, and ginger in another small bowl. Mix dressing into relish by tablespoonfuls to taste.
- Grind cilantro stems, garlic, and ginger in mini processor to paste.
- Heat oil in heavy large skillet over medium-high heat. Add cilantro paste and stir 1 minute. Add curry powder; stir 30 seconds. Add squid and chile strips. Stir-fry until squid is almost tender, about 1 minute. Stir in fish sauce, oyster sauce, and sugar. Add coconut cream and chicken broth. Stir until sauce thickens slightly, about 1 minute.
- Arrange betel leaves on platter. Using slotted spoon, top each leaf with squid mixture. Spoon relish over.