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.