4 small squid tubes clean and cut into small squares
3 tbsp vegetable oil
1 small onion, diced
1 clove garlic, crushed
1 small bird’s eye chilli, chopped
½ tbsp ground turmeric
1 tbsp shrimp paste, oven roasted for 5 minutes
1 tbsp fresh ginger, grated
1 can Yeo’s Malaysia Mild Curry Sauce
100ml chicken stock
½ tsp salt and pepper (optional)
- Heat the vegetable oil in a saucepan over medium heat. Add the onions, garlic, bird’s eye chilli, turmeric, shrimp paste and ginger and fry for 3 minutes..
- Add the Malaysia Mild Curry Sauce and bring to the boil. Reduce heat, stir well to combine and simmer for 4 minutes.
- Add the chicken stock and squid pieces. Stir well and continue to simmer the mixture until the sauce has thickened or until the squid pieces have cooked through.
- Season, to taste, with salt and freshly ground black pepper, then serve with rice.