Octopus With Red Curry and Herb Salad

Serves 4 to 6

Octopus

• 1 whole Spanish octopus
• 1 white onion, cut in half
• 2 heads garlic, cut in half
• 2 serrano peppers, cut in half
• 1 cup soy sauce

PREPARATION: Rinse octopus in salted water. Place in a Dutch oven with onion, garlic and peppers. Add soy sauce and enough water to cover octopus and vegetables. Bring to a boil, then lower to a simmer for 45 minutes. Strain and reserve octopus.

Herb Salad

•  1 cup Thai basil
• 1 cup mint
• 1/4 cup dill
• 1/2 cup cilantro
• Squeeze of lemon juice (optional) 

PREPARATION: Roughly chop all herbs, then toss them with lemon juice in a bowl.  

Red Curry

•  1/4 cup olive oil
• 2 tablespoons minced ginger
• 2 tablespoons minced garlic
• 2 tablespoons minced shallots
• 1 cup palm sugar
• 2 ounces red curry paste
• 3 tablespoons red wine vinegar
• 1 can (13.5 ounces) unsweetened coconut milk

PREPARATION: Add oil to a pot over medium heat. Add ginger, garlic and shallots, stirring until light brown. Add palm sugar, stirring until melted. Add curry paste. Deglaze with red wine vinegar, then add coconut milk. Turn heat to low and allow mixture to slowly boil. Remove from heat, let cool slightly and blend smooth. Serve by spooning some curry onto a plate, then add octopus and salad on the side.

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