Cut squid into large pieces and scored in a criss-cross fashion with the tip of a knive. Place in a bowl with lime juice. Cover and let marinate in the fridge for 1 hour.

Heat the oil in a wok, add the curry paste and stir well. Add the squid and cook over medium heat for two minutes. Add the fish asauce, sugar, onion and chillies. Stir well for 2 minutes. Add the basil leaves.

On a plate.