- 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
- 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.