Recipe Categories
Seafood
Squid

Lynn's Eggplant Curried Stir Fried Squid

1 cup cleaned calamari rings
1 cup Thai eggplants
    (or common purple aubergine, quartered)
2 tbl chopped garlic
2 tbl red curry paste
2 tbl fish sauce
1 tbl light soy sauce
1 pch sugar
1 tbl julienned Thai chile peppers
4 x fresh kaffir lime leaves - (to 5)
2 tbl chopped fresh basil leaves

 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 the usual Thai table condiments, as well as sugar and fresh ground ginger.