Pla-Muk Pad Phet
Thai Style Stir Fried-Curried Squid
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Ingredients
1 cup Squid rings, cleaned.
1 cup of Thai eggplants or common purple aubergine, quartered
2 tablespoons chopped garlic
2 tablespoons red curry paste
2 tablespoons fish sauce - nam pla
1 tablespoon thin soy sauce
a pinch of  palm sugar
1 tablespoon julienne Thai chili peppers
4-5 kaffir lime leaves
2 tablespoons chopped basil leaves

Method
1. Heat a little oil in a wok and stir fry the garlic
2. add the curry paste, and stir until aromatic
3. Add the squid, and stir fry briefly.

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

4. Add the remaining ingredients, and stir until the flavours 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.

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").

Enjoy!