Thai Basil Squid
A quick, spicy Thai basil squid stir-fry with tender blanched squid, roasted chili paste, and fragrant Thai basil — bold flavors in just 25 minutes.
Nutrition· per serving · estimated
Ingredients6 items
Instructions
- 1
Clean the squid: peel off the skin, separate the head from the tube, and remove the ink sac from the innards to prevent bitterness or staining.
- 2
Rinse the body and tentacles under cold water, cut the tube into rings (about 4 rings per medium squid), and pat dry with paper towels.
- 3
Lightly pound the Thai chilies to release their heat.
- 4
Bring a pot of water to a boil, then quickly blanch the squid for 5-10 seconds — this keeps it tender, removes any fishy smell, and prevents overcooking.
0:10 timer - 5
Drain the squid and set aside.
- 6
Heat a wok with the oil, then add the roasted chili paste and Thai chilies.
- 7
Stir-fry until the spicy aroma fills the air.
- 8
Add the squid and stir to combine thoroughly.
- 9
Add the fish sauce and stir a few times.
- 10
Add the Thai basil leaves and cook just until they are wilted and the squid is fully cooked.
- 11
Dish out and serve immediately with rice.
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