Betel Leaf Wraps with Curried Squid and Cucumber Relish

Name: Betel Leaf Wraps with Curried Squid and Cucumber Relish
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters finely diced celery; 10 long fresh cilantro stems, chopped; 118 milliliters coconut cream; 1 Tbsp Homemade Curry Powder; 1 Tbsp fish sauce (such as nam pla or nuoc nam); 1 1-inch piece peeled fresh ginger, cut into matchstick-size strips; 2 garlic cloves, halved; 2 Tbsps low-salt chicken broth; 1 Tbsp oyster sauce; 118 milliliters finely diced unpeeled persian cucumber; 1 red jalapeno chile, seeded, finely diced; 16 smalls 16 betel leaves, small boston lettuce leaves, or small romaine lettuce leaves; 227 grams cleaned squid bodies, cut crosswise into 1/4-inch-thick rings; 2 Tbsps sugar; 2 Tbsps vegetable oil; 2 Tbsps distilled white vinegar

Betel Leaf Wraps with Curried Squid and Cucumber Relish is a gluten free and dairy free side dish. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains approximately 6g of protein, 9g of fat, and a total of 138 calories. If you have vegetable oil, fish sauce, squid bodies, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.