Spicy Thai Squid

Spice up your dinner with this Spicy Thai Squid recipe. Quick, flavorful, and perfect for any night. Your taste buds will thank you!

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 people

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

2–3 tablespoons neutral cooking oil
2 shallots peeled and thinly sliced
6 cloves garlic peeled and minced
100 g maitake mushrooms torn into pieces (or substitute with shiitake or button mushrooms)
450 g cleaned squid cut into rings and tentacles halved
2 teaspoons high-quality fish sauce
2 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon toasted sesame oil
60 ml water
1 cup fresh Thai basil leaves

Equipment

Large skillet or wok
Sharp knife and cutting board
Wooden spoon or spatula
Measuring spoons and cups

Method

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sauté shallots for 3–4 minutes until golden brown.
Add minced garlic and chopped chilies; cook for another minute and then set aside.
In the same skillet, add more oil if needed and stir-fry mushrooms on high heat for 3–4 minutes until crispy and golden, then set aside.
Add more oil if needed and sear squid rings on high heat for about 3 minutes, then remove and repeat with tentacles.
Lower the heat to medium and add fish sauce, soy sauce, brown sugar, sesame oil, and water. Stir and simmer for 2 minutes.
Return squid, mushrooms, and aromatics to the skillet. Toss to coat in sauce and add Thai basil leaves, stir-frying for 1–2 minutes.
Serve hot over steamed rice, garnished with extra basil leaves if desired.

Nutrition

Calories: 320kcalCarbohydrates: 14gProtein: 24gFat: 18gSaturated Fat: 3gCholesterol: 120mgSodium: 770mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 8IUVitamin C: 15mgCalcium: 4mgIron: 10mg

Notes

Ensure to pat the squid dry before cooking to achieve a good sear. If you can’t find Thai basil, regular sweet basil can be used as a substitute. Store leftovers in an airtight container for up to 2 days, but avoid microwaving to preserve the squid’s texture. For a vegetarian version, substitute squid with tofu or tempeh.