This dish is supposed to be hot. A favourite on the Island of Ko Samui

Ingredients
1 cup Squid cut into strips, cleaned.
1 cup of Thai White Egg Plant
2 tablespoons chopped garlic
2 tablespoons Mae Ploy Red Curry Paste
2 tablespoons Tiparos Fish Sauce
1 tablespoon Healthy Boy Thin Soy Sauce
a pinch of sugar
1 tablespoon Small Thai Chilli
4-5 Line Leafs
2 tablespoons chopped fresh Sweet basil leaves

Method
Heat a little oil in a Pan 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 Pan from the stove to stir in the squid.

Add the remaining ingredients, and stir until the everything is combined.

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

Be careful: the squid cooks so quickly, do not over cook

In either case serve with the usual Thai table sauces as well as sugar and fresh ground ginger

If you are serving it "dip style", then you could also add a Leo Satay Sauce as a Perfect dip. Those who prefer a hotter dip might also use a chilli dip made of : mix dry chilli with Squid fish sauce and light soy sauce Then dip with Khun Chai Sticky rice and your Squid, Wonderful