• 4 small                          Squid tubes (cleaned and cut into squares)
  • 3 tablespoons               Peanut oil
  • 1 small                          Onion (diced)
  • 1 clove                         Garlic (crushed)
  • 1 small                          Bird’s eye chilli (chopped)
  • ½ teaspoon                  Ground turmeric
  • 1 teaspoon                   Shrimp paste
  • 1 tablespoon                 Fresh ginger (grated)
  • 1 can                            Yeo’s Malaysia Mild Curry Sauce
  • 100 ml                          Chicken stock
  • 50g                               Green capsicum cut into chunks –remove if right pic selected
  • 50g                               Yellow capsicum cut into chunks –remove if right pic selected
  • To taste                        salt and pepper
  • Garnish                         Red chilli, cut into thin slices

Squid in Curry Sauce

Serves: 4

Preparation time: 15mins

Cooking Time: 10mins


  1. Heat a saucepan with the peanut oil and add the onions, garlic, chilli, turmeric, shrimp paste and ginger.
  2. Fry well for three minutes then add the Yeo’s Malaysia Mild Curry Sauce and bring to a boil. Simmer for four minutes then add in the stock, vegetables and squid pieces.
  3. Simmer for four minutes, season well and serve with fragrant white rice.