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Pork Stuffed Squid Curry
อาหารกลางวัน • ไทย
How to Make Pork Stuffed Squid Curry (Traditional & Healthy Version)
Pork Stuffed Squid Curry, or 'Pla Muek Yud Moo', is a celebrated dish from southern Thailand, where the bounty of the sea meets the robust flavors of local spices. In this authentic Thai curry, fresh squid is delicately stuffed with a savory mixture of lean minced pork, herbs, and aromatics, then gently simmered in a vibrant coconut curry sauce. The result is a harmonious blend of tender squid, juicy pork, and a perfectly balanced, mildly spicy curry that highlights the region’s culinary finesse. This dish stands out for its unique texture and the interplay between the natural sweetness of seafood and the depth of Thai spices like turmeric, lemongrass, and kaffir lime leaves. Traditionally enjoyed during festive gatherings or special family meals, Pork Stuffed Squid Curry is a testament to Thailand’s rich food culture, where communal dining and sharing flavorful dishes are at the heart of every celebration. It’s a wonderful choice for lunch, offering a light yet satisfying meal that’s both comforting and exotic. For health-conscious eaters, this version uses lean pork and light coconut milk, ensuring a nutrient-rich, protein-packed meal without excessive calories. Its freshness, bold flavors, and visual appeal make it an impressive centerpiece for any lunch table, whether you’re exploring Thai cuisine for the first time or deepening your appreciation for its regional specialties.
วัตถุดิบ(สำหรับ 1 stuffed squid with curry sauce per person)
- 2 medium (about 200g each) Fresh whole squid (cleaned, tubes and tentacles separated)
- 100g Lean minced pork (finely chopped)
- 1 cup Light coconut milk (reduce-fat (Nam Kati))
- 2 Shallots (finely chopped (Hom Daeng))
- 3 cloves Garlic (minced)
- 1 root Fresh coriander root (finely chopped)
- 1 tablespoon Fish sauce (Nam Pla)
- 2 tablespoons Thai red curry paste (Prik Gaeng Daeng)
- 3 Kaffir lime leaves (torn into pieces (Bai Makrut))
- 1 stalk Lemongrass (finely sliced (Ta Khrai))
- 1 Fresh red chili (sliced, optional for garnish) - ไม่จำเป็น
- 1/4 teaspoon Ground white pepper
- 1 teaspoon Palm sugar (substitute coconut sugar if needed)
วิธีทำ
- 1
Prepare the squid by removing the tentacles and cleaning the tubes thoroughly. Set aside the tubes for stuffing.
5 minutes
Rinse the squid under cold water for best texture and remove the transparent cartilage.
- 2
Make the stuffing by mixing minced pork, chopped squid tentacles, shallots, garlic, coriander root, fish sauce, and ground white pepper in a bowl.
3 minutes
Mix gently to keep the stuffing light and tender.
- 3
Stuff each squid tube with the pork mixture, leaving about 1 cm at the top to allow for expansion during cooking. Seal with a toothpick.
3 minutes
Do not overstuff to prevent splitting during cooking.
- 4
In a saucepan, heat 1/4 cup of coconut milk over medium heat. Add Thai red curry paste and sauté until fragrant and oil separates.
3 minutes
Stir constantly to avoid burning the curry paste.
ทำไมเมนูนี้จึงดีต่อสุขภาพ
Opting for lean pork and reduced-fat coconut milk significantly lowers saturated fat, making this recipe heart-friendly. The use of fresh ingredients and aromatic herbs means plenty of flavor without excess salt or sugar. High protein content helps with satiety and muscle maintenance, while the light curry sauce offers all the richness of Thai cuisine without heavy calories. It’s a wholesome, satisfying choice for those seeking a healthy Thai lunch.
This Pork Stuffed Squid Curry is a balanced meal, rich in lean protein from pork and squid, while light coconut milk keeps the fat content moderate. Squid is a good source of selenium, vitamin B12, and essential amino acids. The inclusion of fresh herbs like coriander and lemongrass boosts antioxidants, while kaffir lime leaves add vitamin C. The dish is naturally low in carbohydrates and can be enjoyed as part of a well-rounded, nutritious lunch.
เคล็ดลับ
- 💡Tip 1: Use the freshest squid possible for the best texture and flavor.
- 💡Tip 2: Marinate the pork mixture briefly for deeper infusion of flavors.
- 💡Tip 3: Simmer gently to avoid toughening the squid and curdling the coconut milk.
การเก็บรักษาและการเสิร์ฟ
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk to loosen the sauce if needed. Avoid freezing, as squid texture may change.
เหมาะสำหรับเสิร์ฟ: Breakfast or Lunch
ข้อมูลโภชนาการ
| สารอาหาร | ต่อ 100 กรัม |
|---|---|
| พลังงาน | 250.0 kcal |