4 squids (250 grams each)
3 tablespoons red curry paste
2 tablespoons vegetable oil
1/2 cup coconut cream
2 1/2 cups coconut milk
1/2 cup pea eggplants
2 tablespoons fish sauce
1 tablespoon palm sugar
2 spur chilies. diagonally sliced
3-4 kaffir lime leaves, torn
1/2 cup sweet basil leaves sweet basil sprig and red spur chili slices for garnish
1/5 teaspoon white peppercorns,crushed
10 cloves small garlic, crushed
2 tablespoons coriander root, pounded
200 grams pork loin, minced
200 grams pork belly, skinned and minced
1 tablespoon cornstarch
2 teaspoons light soy sauce
1. Clean the squids. Pull the tentacles out of the body. Remove the soft bone and inedible parts except the skin. Clean again and drain.
2. To prepare filling: Combine all ingredients together. Fill the mixture into each squid. Attach the tentacles and lightly cut the body crosswise. Steam the stuffed squids over medium heat until they are done.
3. Sauté the red curry paste in the oil over medium heat until it is fragrant. Pour in the coconut cream and continue cooking until the red oil surfaces. Add the stuffed squid and toss to coat. Add the coconut milk and bring to a boil. Add the pea eggplants. Season to slightly salty taste. Add the spur chili, kaffir lime leaf and sweet basil leaves. Turn off the heat.
4. Ladle into a serving dish. Garnish with sweet basil sprig and Spur chili slices before serving