Thai coconut milk squid, on baguette, with fresh herbs

Sauté the garlic, ginger, and finely chopped leek in coconut oil, then add the curry paste and coconut milk, bring to a thorough boil, and reduce slightly to thicken.

Season with salt, a little freshly ground pepper if desired, and lime to taste.

Add the prepared squid rings and cook for 2 minutes.