Betel Leaf Wraps With Curried Squid And Cucumber Relish

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Ingredients for 8 servings

2 tablespoons distilled white vinegar

2 tablespoons sugar

1/2 cup finely diced unpeeled Persian cucumber

1/2 cup finely diced celery

1 red jalapeño chile, seeded, finely diced

1 1-inch piece peeled fresh ginger, cut into matchstick-size strips

10 long fresh cilantro stems, chopped

2 garlic cloves, halved

1 1-inch piece peeled fresh ginger, chopped

2 tablespoons vegetable oil

1 tablespoon Homemade Curry Powder

8 ounces cleaned squid bodies, cut crosswise into 1/4-inch-thick rings

1 red jalapeño chile, seeded, cut into matchstick-size strips

1 tablespoon fish sauce (such as nam pla or nuoc nam)

1 tablespoon oyster sauce

1 teaspoon sugar

1/2 cup coconut cream

2 tablespoons low-salt chicken broth

16 betel leaves, small Boston lettuce leaves, or small romaine lettuce leaves

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