Ingredients

1 cup calamari 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
1 tablespoon light soy sauce
a pinch of sugar
1 tablespoon julienned Thai chili peppers
4-5 kaffir lime leaves
2 tablespoons 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.