lautnusantara.com Thai octopus curry is a captivating dish, combining the spiciness of chili peppers, the sweetness of palm sugar, the savory flavors of coconut milk, and the distinctive aroma of spices. The chewy texture of the octopus pairs perfectly with the rich curry sauce. Here's a complete guide to making this exquisite dish.

Ingredients:
Red Curry Seasoning Ingredients (ground):

• 5-7 large red chilies (to taste)
• 3-4 red bird's eye chilies
• 5 shallots
• 3 cloves garlic
• 1 finger length of lemongrass, white part removed
• 1 finger length of galangal
• 1 finger length of galangal
• ½ teaspoon ground coriander
• ¼ teaspoon ground cumin
• ½ teaspoon shrimp paste, roasted

Salt to taste

Main Ingredients:

• 500 grams of fresh octopus, cleaned and cut into pieces
• 400 ml thick coconut milk
• 200 ml water
• 2 kaffir lime leaves
• 1 tablespoon coconut/vegetable oil for sautéing
• 1-2 tablespoons fish sauce
• 1 tablespoon palm sugar
• A handful of fresh basil leaves
• 1 large red chili, thinly sliced (for garnish)

Cooking Instructions:

• Prepare the Octopus: Boil the octopus pieces in boiling water for Cook for 20-30 minutes, or until tender. Drain and set aside.
• Sauté the spices: Heat oil in a pan. Add the ground red curry spices and sauté until fragrant.
• Cook the curry sauce: Pour the thick coconut milk and water into the pan. Stir gently to prevent the coconut milk from separating. Add the kaffir lime leaves, fish sauce, and palm sugar. Bring to a boil.
• Make the octopus: Once the curry sauce has boiled and the spices have been absorbed, add the boiled octopus to the pan. Cook briefly until the octopus is coated with the spices.
• Finishing: Add the fresh basil leaves and sliced red chilies. Stir briefly until wilted. Taste and adjust the seasoning if necessary.

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