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
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
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
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
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")
Special thanks to - Muoi Khuntilanont.