Thai Spicy Squid Stir Fry

Like spicy? Seafood lover? Then this recipe is for you.

If you love seafood, Southeast Asian flavors, and plenty of heat, this is the recipe for you. This Thai Spicy Squid Stir Fry comes together in just minutes with minimal prep and delivers bold garlic and chili flavors, perfectly balanced by fragrant Thai basil. It’s saucy, spicy, and sure to become a regular in your rotation.

When I traveled to Thailand a few years ago, I discovered a dish called Kao Kra Prao, and I ate it every single day. Is this exactly how it’s made? Probably not, but I haven’t been able to find it here in the States, and most versions online use chicken instead of seafood. Still, it captures similar flavor profiles with garlic, fish sauce, chilis, and Thai basil. To this day, I still dream about that dish—so it’s about time I try to replicate it. Consider this my love letter to the original.

WHY YOU’LL LOVE THIS RECIPE

Let’s start with the obvious—it’s quick. If you’re making sushi rice from scratch, the whole dish comes together in about 30 minutes. Already have rice cooked? Then you’re looking at a 20-minute meal, making it perfect for a weeknight dinner. Its, quick, easy and packs a serious punch in the flavor department. It’s just as great for a solo dinner as it is for entertaining, just scale it up and you’re good to go.

WHAT YOU’LL NEED FOR THAI SPICY SQUID STIR FRY

SPICY SQUID STIR FRY

• Squid – You have a few options when it comes to the squid. The one photographed here is called flower squid—it’s simply scored and prepped in a decorative way. Something about this shape makes it taste even better, but it can be harder to find. Look for it in the freezer section of Asian markets like HMart. More commonly, you’ll come across pre-steamed squid, either raw or pre-cooked—both work! You’ll just adjust when you add it to the recipe based on its doneness. I also like using tentacles for this dish, though they’re optional. You’ll need about 1 pound of squid total. If you go with whole tubes, just slice them into rings before cooking.
• Shrimp – Medium shrimp work well for this recipe since they cook at about the same rate as the squid, making it easy to prepare both together. Frozen shrimp are totally fine—just make sure they’re fully defrosted and patted dry before searing to ensure a good texture and even browning.
• Red Bell Pepper
• Onion – Yellow, Spanish, or white onion works.
• Garlic – Fresh only!
• Thai Basil – Thai basil only! You can usually find it at Asian markets, and it’s very different from the large-leaf sweet basil you see at most grocery stores. It has a slightly medicinal flavor with sharp, peppery undertones that are essential to the dish. Can you substitute it? I’m going to say NO. Thai basil is the ingredient that brings everything together.
• Thai Chili – Also known as Bird’s Eye chili, these little peppers pack a serious punch. If you’re sensitive to heat, start with one, or even just half. I like my spicy squid on the hotter side, so I usually go with 2 to 3. Thai chilis come in both red and green, and either color works just fine for this recipe.
• Green Onions / Scallions
• Cilantro
• Sesame Oil –For flavor.
• Neutral Oil – Canola, vegetable or avocado. Its used to balance out the sesame oil.
• Sushi Rice – For serving.

SAUCE

• Soy Sauce
• Garlic Chili Sauce – A STAPLE in my fridge. It’s spicy, super garlicky and a little acidic. I used this Lee Kum Kee Chili Garlic Sauce (*affiliate link), but if you see it under another brand it should do the trick.
• Fish Sauce – I used to be firmly anti–fish sauce, but over the years I’ve realized it’s an essential ingredient in so many Asian and Southeast Asian recipes. That said, the brand really does matter. Some are much fishier than others. Two of my go-to favorites are Red Boat and Ka Me. Both are well-balanced, not overly pungent, and won’t overpower the dish.
• Brown Sugar

HOW TO MAKE THAI SPICY SQUID STIR FRY

Prep the Seafood – If any of the seafood is frozen, be sure to defrost it ahead of time according to the package instructions. Once defrosted, devein the shrimp if needed, then pat all the seafood dry with a paper towel to ensure a good sear. Drizzle the raw seafood with a bit of neutral oil and season with a pinch of salt. If you’re using pre-steamed squid flowers, just season with salt (no oil needed).

Combine the Sauce – To a small bowl add the soy sauce, fish sauce, garlic chili sauce, and brown sugar. Add 1 tbsp of water and mix to combine. Place on the side for later.

Cook the Seafood – In a large skillet or pan over medium heat, add 1 tablespoon of sesame oil and 1 tablespoon of a neutral oil. Once hot, add the raw squid and shrimp to the pan and sear for 2–3 minutes, just until they’re almost cooked through. You don’t need to fully cook them at this stage—they’ll finish cooking in the sauce. Remove from the pan and set aside.

Start to Stir Fry – Add another tablespoon of sesame oil to the pan, then toss in the sliced red peppers and onions. Season with a small pinch of salt and cook for about 3 minutes, until the vegetables begin to soften. Add the white parts of the scallions, garlic, and Thai chilis. Cook for another 2 minutes, tossing occasionally to prevent the garlic from burning.

Make it Saucy – Lower the heat to medium-low and add the sauce to the pan. Bring it to a simmer and let it cook for about 1 minute. Add all the seafood back in and toss to combine. Cover the pan and cook for another 1–2 minutes, until the seafood is fully cooked. Stir in the cilantro, Thai basil, and scallion greens. I also like to top mine with some sesame seeds but its not necessary. Serve immediately over sticky rice.

STORING/REHEATING

Its seafood, so it’s best enjoyed immediately. Leftovers can be stored in an airtight container in the refrigerator for 1-2 days. When ready to enjoy place the leftovers in a skillet and heat on low. Add a tbsp of water if needed.