Step 1

Halve the squid tubes lengthways and score one side in a criss-cross pattern, then cut into 3cm-wide strips. Set aside.

Step 2

Heat half the oil in a large wok over high heat. Stir-fry 1 tbs curry paste for 30 seconds until fragrant. Add half the squid tubes and tentacles and stir-fry for 1 minute until just opaque. Remove squid from wok and set aside. Repeat with remaining curry paste and squid.

Step 3

Add remaining oil to wok, then stir-fry onion for 1-2 minutes. Add chillies, beans and corn and stir-fry for 2-3 minutes or until just tender. Add sugar, lime juice and fish sauce and toss to combine.

Step 4

Return squid to wok and cook, stirring, for 1 minute to heat through. Garnish with basil leaves and serve immediately with rice and lime wedges.