For the Thai-style curry, blend the chilli, garlic, spices, fresh herbs and double cream together in a small food processor.
Scrape the mixture into a pan and heat gently for two minutes, until aromatic.
Add the soy sauce and stock to the pan and bring to the boil. Simmer for 5-6 minutes.
Add the choy sum to the pan and simmer for a further two minutes.
Pour into a bowl and keep warm.
For the squid, in a small bowl, toss the squid in the olive oil and season with salt and freshly ground black pepper.
Heat a griddle pan and fry the squid for one minute on each side, or until charred and cooked through.
Slice the squid into bitesized pieces and add to the curry, stirring through to combine.
Serve immediately, garnished with a sprig of fresh coriander.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.