Recipe: Thai-style squid


  • 3/4 lb cleaned squid  [recipe should work with shrimp as well]
  • Lots of Thai basil – at least as many pieces as there are pieces of squid
  • 1/2 white onion, cut into evenly-sized chunks about 1″ square
  • 2 scallions, chopped in small cylinders
  • 1-2 tomatoes, cut into eighths
  • 2 cloves garlic, minced
  • 1 Tbsp fish sauce
  • 1 Tbsp Thai red curry paste
  • 1 Tbsp water
  • 2 Tbsp peanut oil
  • 1 tsp sugar (optional)


  1. Mix fish sauce, curry paste, and water [forms “liquid seasoning”]
  2. Heat well-seasoned wok on high heat till it smokes
  3. Reduce heat to medium.
  4. Add peanut oil. Swirl around wok.
  5. Add garlic. Wait till it starts to change color (approx. 15 secs)
  6. Add onion and scallion. Stir once.
  7. Increase heat to high.
  8. Add tomato, squid, basil, and liquid seasoning
  9. Stir rapidly. Add sugar if desired.
  10. Squid will cook extremely quickly, within a couple of minutes. It should be tender, but not undercooked. Do not overcook!!!
  11. Remove from heat and serve over rice.
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