This spicy Thai basil squid is an easy squid recipe that only takes about a half hour to throw together and is loaded with delicious flavor!
This squid recipe is loaded with such incredible and delicious flavors thanks to a combination of:
- Lots of garlic and shallots
- Plenty of Thai chili peppers
- Fish sauce
- Brown sugar
- Fragrant Thai basil leaves
Add a few other key ingredients in this easy squid recipe, like a little soy sauce, juicy squid, and crispy Maitake mushrooms and you got yourself an incredibly delicious dinner recipe. Is it exactly like what you’d pick up from the Thai restaurant? Well, no, but it is all delicious and the flavors are phenomenal without needing too many ingredients.
This spicy Thai basil squid recipe is so easy to prepare! The key to this recipe is that you’re layering flavors and you don’t want to overcook any of the ingredients. You will be throwing things in the skillet, cooking briefly, and then transferring to a bowl.
Start by sautéing the shallots until golden brown. Next, add the garlic and Thai chili peppers. Remove from the skillet and transfer to a bowl. Add the maitake mushroom if using and cook until crispy and add to the bowl of aromatics.
Next, you’ll want to cook up the squid. I cooked the rings first and then the tentacles, but really, you just want to make sure not to crowd the skillet otherwise the squid will steam instead of fry, so cook in batches if necessary. Cook the squid for about 3 minutes or until it begins to turn golden brown and transfer to the bowl of aromatics.
Finally, make the sauce by adding a mixture of fish sauce, soy sauce, brown sugar, and a little sesame oil to the skillet. Add a little water and bring to a boil. Once thickened, toss in everything from the bowl and cook for an additional minute or two until coated. Add the Thai basil leaves and cook over medium heat until just wilted.
That’s it! Before you start, you’ll want to throw on a pot of rice and serve this delicious and spicy squid on top of cooked rice.
Looking for more seafood recipes? Check my archives!
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Spicy Thai Basil Squid
- Wide skillet
Spicy Thai Basil Squid:
- 2-3 tablespoons neutral cooking oil for frying, add more as needed
- 2 shallots peeled and sliced into thin wedges
- 6 cloves garlic peeled and minced
- 3 Thai chili peppers trimmed and minced (use fewer chili peppers if you want it less spicy)
- 3.5 ounces maitake mushrooms torn, or use sliced shiitake caps or sliced cremini mushrooms
- 1 pound cleaned squid bodies sliced into rounds, tentacles left whole or chopped in half if desired
- 2 teaspoons good quality fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- ⅓ cup water
- .2 ounces Thai basil leaves stems discarded
- Salt and pepper to taste
- Cooked white rice for serving
- Scallions minced, for garnish
Cook the Aromatics:
- Heat two teaspoons of oil in a wide skillet over medium-high heat. Once hot, add the shallot and cook for 3-4 minutes until golden brown and softened.
- Add the garlic and chili peppers to the skillet and cook for 1 minute until fragrant. Do not burn the garlic! Immediately transfer to a bowl.
Cook the Mushrooms:
- Heat another teaspoon or two of oil in the skillet and add the mushrooms. Cook for 4-5 minutes until beginning to crisp up and turn golden brown. Transfer to the bowl with the aromatics and season everything with a sprinkle of salt.
Cook the Squid:
- Pat the squid dry thoroughly. Season with salt and pepper. Heat another teaspoon or two of oil in the skillet. Once hot, add half the squid and arrange into an even layer in the skillet. Cook without moving for 3 minutes. Using a wooden spoon, toss the squid in the skillet and cook an additional minute or until the squid is barely cooked through.
- Transfer the squid to the bowl with the aromatics and mushrooms. Cook the remaining squid the same way you cooked the first batch and transfer it to the bowl.
Cook the Sauce:
- While the squid cooks, combine the fish sauce, soy sauce, brown sugar, and sesame oil in a bowl. Turn the heat on the skillet to medium. Pour in the sauce and water and bring to a boil. Stir to scrape up any browned bits stuck to the bottom of the skillet.
Finish the Spicy Squid:
- Add the squid and aromatics and mushrooms to the sauce and toss to combine. Turn the heat to medium-low. Tear the Thai basil leaves in half and add to the skillet. Cook for 1-2 minutes, stirring regularly, until the leaves are wilted. Taste and season with salt and pepper, if necessary. Turn off the heat.
- Serve the spicy squid over cooked rice and garnish with minced scallion. Enjoy!