Octopus skewers with Thai green curry – Gordon Ramsay’s version

Octopus skewers with Thai green curry

Delicious octopus skewers served on a lake of vegetable puree flavored with a delicately spicy blend of Thai spices and the enveloping note of coconut milk.

This recipe will surprise you, in its simplicity, and will win you over with its aromas and textures.

The base on which to place these octopus skewers is a simple one vegetable soupwhich you can make with your favorite vegetables and flavor with Thai “green curry”, available in both dust* that in pasta*.

How to cook octopus to perfection

For these octopus skewers I used an already cooked octopus. If you want to start with fresh (or defrosted) octopus, follow my tried and tested recipe.

  1. In a large pot of boiling salted water, immerse the octopus with a single movement and, once it starts boiling again, cook for about 30 minutes.
  2. Before turning off, test with a fork to check the consistency: the exact cooking time depends on its size, I usually never exceed 800/900 g.
  3. At this point, let the octopus cool in its cooking water in a covered pan. This is the step that will guarantee the softness of the octopus, without the use of the legendary cork.
  4. Once completely cooled, you can proceed with your favorite recipe.

The video recipe for my octopus skewers

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