Cut squid into bite-sized pieces. Marinate in fish sauce and 2 tbsp coconut cream for at least half an hour.
For the sauce, finely grind coriander root with salt in a mortar. Add garlic and chilies and grind to a coarse paste. Season with sugar and lime juice, then fish sauce. The sauce should be hot, sour, salty and sweet.
Grill squid, drizzle with remaining coconut cream while braising – it caramelizes and enhances the flavor.
Bring to the table sprinkled with cilantro leaves, offering the sauce in a baking dish with it.
Tip: Cilantro is very flavorful – if you don’t like it, just leave it out.
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