30 minute Thai red curry calamari steak makes for the perfect Asian seafood dinner. Made with aromatic, lemongrass, ginger, shallots, red curry paste, and fish sauce. Gluten Free and Dairy Free.
My next adventure is set! I’ll be heading back to Asia on February 5th, first with a 6 day stop in Hong Kong and then with a 2 week – 1 month long trip to Taiwan. After that I’m thinking, Indonesia, Philippines and Singapore.
I have been back to Asia since I left in Malaysia in April of 2014 so it’s crazy to me that it’s now been almost three years.
So naturally I am super excited to be back in the countries with my favorite style of cooking. I’ve been reading up a storm about the food in Hong Kong and Taiwan and I am pumped.
These are going to be some good food months for me! Don’t worry I’ll keep you in the loop!
For now this recipe is all about my all time favorite Thai flavors. Think red curry paste, ginger, lemongrass, shallots, roasted Thai chili paste, etc.
I go through so much ginger in the kitchen, it’s not even funny. I pretty much find myself in a constant state of mincing both ginger and garlic. It’s what most of my kitchen prep time is all about.
If only I had an assistant to do that for me. Any takes? You’re instantly hired. As long as you’re happy to mince ginger & garlic as long as prep tear inducing onions I will be more than happy to feed you for free for life.
So let’s talk calamari steak. Have you tried it before? Now we’re not talking about those deep fried calamari rings that you frequently see on appetizer menus.
This is a calamari steak. It’s a super thin cut of calamari sold in a roundish block that can then either be pan fried whole or thinly cut into strips. For this recipe I chose to cut the calamari steak into strips.
This recipe takes no time to prep, and only minutes to cook so this Thai red curry calamari steak recipe will have an Asian style seafood dinner on the table in no time.
The fragrant herbs and spices are pan fried with the red curry paste before the calamari steak is added. Then top that off with a bit of fish sauce and sugar to add that sweet and salty component.
Serve the calamari steak over lightly seared bok choy sprinkled with sesame seeds.
If you love Thai flavors as much as I do you’re going to love this dish. Can’t get your hands on calamari steak? Make this with shrimp or fish instead. Those will both work deliciously in this recipe too.
Have you cooked with calamari steak before? Share your favorite recipes in the comments below!
And better yet if you’ve been to Hong Kong or Taiwan do share your tips for those places too!
- 5 calamari steaks thinly sliced
- 1 tablespoons extra virgin olive oil
- 2 tablespoons lemongrass
- 2 tablespoons minced ginger
- 2 tablespoons chopped shallots
- 1 tablespoon garlic
- 1-2 tablespoons red curry paste
- 1 tablespoon roasted thai chili paste
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1/2 tablespoon olive oil
- 1 bunch bok choy rougly cut
- 1 tablespoon sesame seeds for garnish
Heat olive oil in a pan over medium-high heat (preferably a wok).
To the pan add lemongrass, ginger, shallots and garlic. Cook until aromatic 1-2 minutes.
Add red curry paste and cook for 1-2 minutes.
Add calamari steaks and cook for 5-6 minutes until cooked through.
Add fish sauce, sugar and roasted thai chili paste. Taste and adjust according to personally salty/sweet preferences.
In a separate pan lightly pan fry the bok choy in the 1/2 tablespoon olive oil until lightly cooked but still crispy.
Serve calamari steak over bok choy, sprinkled with sesame seeds.