Recipe - Plamuk Patpet (Curried Squid)

1 cup Squid; bodies only, cleaned,
and cut into bite sized
pieces
2 tablespoon Kratiem (garlic); thinly
cut or sliced up
2 tablespoon Red curry paste
2 tablespoon Fish sauce
2 tablespoon Makheua pro (eggplant);
quartered
1 tablespoon Light soy sauce
1 tablespoon Prik ki nu daeng (red
birdseye chilis); thinly
cut or sliced up
1 tablespoon Bai magkroot (kaffir lime
leaves); shredded
Bai kaprao (holy basil
leaves) to garnish

From: "Colonel I.F.K. Philpott" colonel@korat1.vukorat.ac.th

Date: Fri, 02 Aug 1996 10:42:07 0700
This dish is supposed to be hot (ie spicy), and derives it's "signature"
from the combinations of the relatively bland squid, the eggplants, and
the hot curry flavorings.

The egg plant used should, ideally, be the Thai cariant known as makheua
pro this is greenish white, and has fruits that resemble green golfballs.
If you cannot find it, then use a western (purple) eggplant/aubergine, cut
into small dice. Note that the cooking time will vary, and you should not
cook the aubergine longer than necesary (they should still be firm and have
a slight resistance to the bite).

METHOD:

briefly sautee the garlic in a little hot oil in a wok until it starts to
turn golden brown, then add the curry paste and stir fry until aromatic.
Reduce the heat to medium low, and add the squid, mixing and stirring
briefly, then add the remaining ingredients (except the basil), and stir
briskly until the squid is just cooked through (it cooks quickly do not
overcook or it will go rubbery).

Transfer to a serving plate, garnish and serve with steamed rice.

CHILEHEADS DIGEST V3 #060

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.