Plamuk Pat Phet - curried squid

This dish is supposed to be hot. However as always you can reduce the 
heat in cooking it (diners can always add more chili later, but they 
can't take it out!) 

bai kaprao (holy basil) is a Thai variety. If not available substitute 
ordinary european basil. 

Thai eggplants (makheua pro) are a yellowish green fruit the size of a 
golfball. If you can't get them, then you could substitute common purple 
aubergine. 

ingredients 

1 cup calamari rings, cleaned. 
1 cup of makheua pro, quartered. 

2 tablespoons of chopped garlic 
2 tablespoons of red curry paste 
2 tablespoons of fish sauce 
1 tablespoon of light soy sauce 
a pinch of sugar 
1 tablespoon of julienned prik ki nu daeng (red birdseye chilis) 
2-3 bai makrut (kaffir lime leaves), shredded 
2 tablespoons of chopped bai kaprao 

method 

heat a little oil in a wok and stir fry the garlic, then add the curry 
paste, and stir until aromatic. 

Add the squid, and stir fry briefly. 

This cooks very quickly and becomes rubbery if overcooked. You may 
prefer to lift the wok from the stove to stir in the squid. 

Add the remaining ingredients, and stir until the flavors are combined. 

As soon as the squid is cooked transfer to a serving dish. 

-- 

Note: because the squid cooks so quickly, you might prefer to steam the 
squid, and to combine and reduce the other ingredients to form a dipping 
sauce. 

In either case serve with prik dong (pickled red chilis), nam pla prik 
(green chilis in fish sauce), prik phom (chili powder), sugar, and fresh 
ground ginger. 

If you are serving it "dip style", then you could also add a mild satay 
sauce as a contrasting dip. Those who prefer a hotter dip might also use 
nam prik narok (literally "the dipping sauce from Hell")