03 Apr Sean's Smurf! Calamari Thai Curry
This Keto friendly dish is usually a favourite as you can vary the protein as you wish.
In this instance it turned out delicious as usual however a VERY unexpected finish
I believe the chemical reaction was between the red cabbage, baking soda and Almond milk 🙂
300g calamari tubes
Half an onion, chopped into thin slices.
1 Tbls ground cummin
1 heaped Tbls baking soda
Thai curry paste (I use a yellow as it’s mild enough with enough heat to add flavour rather than numbing heat)
1 teaspoon garlic powder
Salt and pepper to taste
1/4 chopped cabbage or 4 heads of bok Choy chopped (in this instance I used red cabbage)
1 can coconut cream
1 cup almond milk
Soak calamari tubes in enough cold tab water to cover and add the baking soda. Soak for at least 2 hours but up to 24 hours. This makes them really tender. Drain and rinse the tubes in fresh water, cut into 1/2 inch rings.
Sprinkle with salt and pepper and ground cummin. Let this stand for at least 30min to infuse flavours.
Heat 2 Tbls Keto oil on high heat I just pre smoking temp.(Bacon fat, avo oil etc).
Chop onion into fine pieces ad fry about 1 min in hot oil. Add calamari rings frying for 1 min.
Remove this mixture to a bowl to cool slightly.
Next fry up the Thai curry paste and add coconut cream and Almond milk, reduce heat to a simmer and add the cabbage slices (in this case the red cabbage make the blue colour). Simmer for about 5 min then add back the calamari. Cover pan with a lid and simmer for another 20 min.
Makes 2 servings.
Note I added a thinly sliced zucchini into the curry for extra fiber and flavour.
Prepared, tried and tested by: Sean Swart