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–+ servings
Spicy Thai Squid

Spicy Thai Squid

Spice up your dinner with Spicy Thai Squid, a quick and flavorful dish packed with tender squid, fiery chilies, and aromatic Thai basil. Perfect for weeknight meals!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2–3 tablespoons neutral cooking oil
  • 2 shallots peeled and thinly sliced
  • 6 cloves garlic peeled and minced
  • 3 pieces Thai chilies stemmed and finely chopped (reduce for less heat)
  • 100 g maitake mushrooms torn into pieces (or substitute shiitake or button mushrooms)
  • 450 g cleaned squid bodies cut into rings and tentacles left whole or halved
  • 2 teaspoons 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
  • Cutting Board
  • Measuring Spoons
  • Wooden Spoon or Spatula

Method
 

  1. Heat 1 tablespoon of oil in a large skillet over medium-high heat, then add shallots and sauté for 3–4 minutes until golden.
  2. Toss in the garlic and chilies, and cook for another minute until fragrant; transfer to a bowl and set aside.
  3. In the same skillet, add more oil if needed, increase heat to high, and stir-fry the mushrooms for 3–4 minutes until crispy and golden; add to the bowl with the aromatics.
  4. Return the skillet to high heat with a drizzle of oil, lay the squid rings in a single layer, and sear for about 3 minutes until lightly browned; add to the bowl with other ingredients.
  5. Lower heat to medium, pour in fish sauce, soy sauce, brown sugar, sesame oil, and water; stir and simmer for 2 minutes until thinned.
  6. Return squid, mushrooms, and aromatics to the skillet; toss in sauce until well-coated, then add Thai basil leaves and stir-fry for 1–2 minutes until wilted.
  7. Serve piping hot over steamed jasmine rice, garnished with extra basil leaves or a sprinkle of chili flakes.

Nutrition

Calories: 250kcalCarbohydrates: 15gProtein: 30gFat: 10gSaturated Fat: 1gCholesterol: 70mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 15IUVitamin C: 20mgCalcium: 4mgIron: 10mg

Notes

Use the freshest squid possible; thaw frozen squid overnight in the fridge.
Pat squid dry before cooking to ensure a good sear.
For a milder version, reduce the number of chilies.
Leftovers keep in an airtight container for up to three days; reheat gently to preserve texture.
Serve with lime wedges and fresh herbs for a vibrant presentation.
Tried this recipe?Let us know how it was!