Ingredients

• 2 large (400g) cleaned squid tubes
• Light olive oil spray
• 1 red onion, halved, cut into thin wedges
• 1 1/2 tablespoons Valcom Green Curry Paste
• 3 celery sticks, trimmed, cut into thin batons
• 350g green round beans, trimmed, cut into 3cm lengths
• 80ml (1/3 cup) water
• 1 tablespoon fresh lime juice
• 1 teaspoon caster sugar
• Fresh basil leaves, to serve
• Lime halves, to serve
• Steamed white rice, to serve

Method

• Step 1 Cut squid lengthways. Lay flat, inside up, and score diagonally. Cut into strips. Pat dry with paper towel.
• Step 2 Heat a wok or frying pan over high heat. Spray with oil. Stir-fry one-third of the squid for 1-2 minutes or until just cooked. Transfer to a plate. Repeat, in 2 more batches, with remaining squid, reheating the pan between batches.
• Step 3 Spray the pan with oil. Add the onion and stir-fry for 2 minutes or until golden. Add the curry paste and stir-fry for 1 minute or until aromatic. Add the celery, beans and water. Stir-fry for 2-3 minutes or until beans are tender crisp.
• Step 4 Add the lime juice and sugar. Toss to combine. Return the squid to the pan and stir-fry for 1 minute or until heated through. Divide the squid among serving plates and top with basil. Serve with lime halves and rice.