Prepare the squid: Remove the skin, score the surface in a crosshatch pattern, clean thoroughly, and slice thinly. Set aside.

Prepare the eggplants: Cut the eggplants in half and soak in water. Set aside.

Prepare the winter melon: Peel and cut the winter melon into small cubes. Set aside.

Make the green curry: Heat a pan over medium heat. Add coconut milk and green curry paste mixed with shrimp paste. Sauté until fragrant.

Continue to sauté until aromatic.

Add the prepared squid and bring to a boil. Add the young coconut meat.

Add the eggplants and winter melon. Pour in more coconut milk if needed. Season with seasoning powder, palm sugar, and salt to taste. Add Thai basil leaves and red chili peppers.

Spoon the curry into the young coconut and serve hot.