Clean the squid by removing the beak, ink sack and transparent back bone.
Saute garlic, onion, and ginger for a few minutes then add the squid.
Stir fry for a few minutes again until the squid are slightly cooked.
Then pour the coconut milk and season with salt and pepper, adjust the amount if necessary.
Simmer again for a few minutes until the sauce is thick then add the green chili peppers.
Don't overcook so the squid won't get too tough.
Remove from fire and serve hot.