Instructions: Combine spice paste ingredients in a blender and process until smooth.

Cut squid crosswise into 1/4-inch slices to make rings; leave tentacles whole.

Heat a wok over medium-low heat until hot. Add oil, swirling to coat sides. Add spice paste and cook, stirring fragrant, 6 to 8 minutes.

Add coconut milk, tamarind water, sugar, paprika, and soy sauce to taste. Simmer over low heat until sauce thickens slightly, about 4 minutes.

Add squid and simmer until tender, 2 to 4 minutes, depending on size.

Arrange squid on a plate and garnish with sliced chile.

This recipe yields 4 servings.

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