thai chilli, basil and cashew squid stir-fry
Place the garlic, chilli, sugar and coriander stem and root in a large bowl and mix to combine. Add the squid, toss to coat and set aside to marinate for 10 minutes.
Heat a wok over high heat for 2 minutes or until smoking. Add the oil and heat for 30 seconds. Add the onion and cook, stirring, for 30 seconds. Add the squid mixture and cook, tossing occasionally, for 2 minutes.
Add the tamari and water and cook for 1 minute or until the squid is cooked and the sauce is slightly reduced. Remove from the heat. Top with the basil, coriander leaves and cashews. Serve with noodles. SERVES 4. 3 cloves garlic, crushed
2 long red chillies, finely chopped
1 tablespoon grated palm sugar
1 tablespoon finely chopped coriander (cilantro) stem and root 600g cleaned squid tubes, scored and cut into 6cm pieces 1 tablespoon peanut oil
1 red onion, thinly sliced into wedges
1 tablespoon tamari
¼ cup (60ml) water
1 cup Thai basil
1 cup coriander (cilantro) leaves
¼ cup (40g) roasted cashews, chopped cooked brown rice noodles, to serve