Squid with rice, and red curry coco cream

Sometimes you have moments where you just want easy uncomplicated food. This recipe was one of these quick and dirty moments where you have a number of things in front of you and you start improvising.

Ingredients:
- Squid
- Rice
- Eggs
- Thai spinach
- Red curry paste
- Coconut cream
- Coriander
- Spring onion
- Chili peppers

Chop up the chilies, spring onions, coriander and spinach. Keep everything separated.

Rince your rice and put it in the rice cooker. Heat your oil up and spice it the way you like it. I personally use things like cloves, but watch out not to burn them. Put in the squid. Squid is not the easiest fish to prepare, you got to make sure it is cooked but be careful not to overcook it. Take the heat away and put the squid aside.

Put in the spinach and you will see it shrink in a matter of minutes. Once it is completely soft, take it away from the heat source.

Once the rice is ready put it in your wok with some oil. Add the coconut cream to it and your red curry paste. The amount of curry paste depends on how intense you want the taste. I personally don't use a lot. Mix in the spinach and then the squid. Let is simmer for a couple of minutes on a high heat. Take the heat away and break your eggs on top of it and mix them under the everything. Bring in the chilies, spring onion and coriander just before serving.

Enjoy.