Squid Curry Recipe

In a large sauté pan over medium heat, heat oil and pan fry eggplant until softened. Set aside.

In the same pan, add green curry paste and cook until aromatic. Pour in coconut milk and stir to dissolve paste into the milk. Add kaffir lime leaves and bring to a simmer.

Add in squid and green beans and cook until heated through. Return eggplant to the pan and stir to combine. Once heated through, remove from heat, and serve immediately with steamed rice.