This curry is based on a Thai classic. The lovely green colour is imparted by the finely chopped chilli and fresh herbs added during the last few moments of cooking.
Make the curry paste. Put all the ingredients, except the oil, in a food processor and process to a paste. Alternatively, pound together in a mortar with a pestle. Stir in the oil.
Rinse the squid and pat dry with kitchen paper. Cut the bod