INGREDIENTS

INSTRUCTIONS

From: "Colonel I.F.K. Philpott" <colonel@korat1.vu-korat.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 egg-plants, 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.
CHILE-HEADS DIGEST V3 #060  From the Chile-Heads recipe list.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 86
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 9.5mg
Potassium: 1.1mg
Carbohydrates: 21.4g
Fiber: <1g
Sugar: 12.7g
Protein: 0g