Sotong/squid Thai style.
To make: blend 5 green chillies,
2 birds eye chillies/cili padi,
4 shallots,
5 garlic,
1/2 inch ginger,
1/2 inch roasted belacan/shrimp paste and
1/2 inch fresh turmeric/kunyit.

Fry with 1 smashed serai/lemongrass in 4 tbsp till aromatic. Pour 1/4 cup thick coconut milk, season with palm sugar and
a little fish sauce.
Salt? Taste before adding.

Add sotong (3 medium size, slice and mix with 1 tsp corn flour), stir and cook.
Off the heat and combine in some basil leaves.
Dish out.

Note: don't over cook sotong. Otherwise they will become rubbery.
For more gravy, add some water.
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