Heat oil in a pan.
Tip in the capsicum, galangal, lemon grass, chilli, garlic, spring onion, coriander leaves and mint leaves.
Saute for a few seconds.
Tip in the prawns/chicken.
Saute till they are cooked.
Switch off heat and allow to cool.
Take the cleaned squid sacs.
Stuff the mixture into the squid, loosely. Do NOT overstuff or else it will burst while being cooked.
Secure the ends of the squid using a toothpick.
Heat oil in a pan.
Place the squid and cook on medium heat, till brown on both sides.
Transfer to a plate.
Heat oil in another pan.
Put the green curry paste and saute till oil separates.
Add the coconut milk.
When it starts to boil, add the chopped coriander and mint leaves and mix well.
Switch off heat.
Pour this over the squid and serve hot with Thai Fried Rice or any other accompaniment of your choice.