Betel Leaf Wraps with Curried Squid and Cucumber Relish
Betel Leaf Wraps with Curried Squid and Cucumber Relish is a flavorful Thai Thai Recipes dish prepared with quality ingredients. Stir vinegar and sugar in small bowl until sugar dissolves; set aside to use as dressing.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionStir vinegar and sugar in small bowl until sugar dissolves; set aside to use as dressing.
Combine cucumber, celery, chile, and ginger in another small bowl.
Mix dressing into relish by tablespoonfuls to taste.
Grind cilantro stems, garlic, and ginger in mini processor to paste.
Heat oil in heavy large skillet over medium-high heat.
Add cilantro paste and stir 1 minute.
Add curry powder; stir 30 seconds.
Add squid and chile strips.
Stir-fry until squid is almost tender, about 1 minute.
Stir in fish sauce, oyster sauce, and sugar.
Add coconut cream and chicken broth.
Stir until sauce thickens slightly, about 1 minute.
Arrange betel leaves on platter.
Using slotted spoon, top each leaf with squid mixture.
Spoon relish over.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.