Best 2 Spicy Thai Squid With Chiles And Cilantro Recipes

Tantalize your taste buds with a culinary journey to Thailand, where flavors dance on your palate. Discover the irresistible Spicy Thai Squid with Chiles and Cilantro, a dish that embodies the essence of Thai cuisine. This tantalizing dish features tender squid sautéed with a symphony of aromatic spices, fiery chilies, and refreshing cilantro, all harmoniously blended in a tantalizing sauce. The harmonious fusion of sweet, sour, salty, and spicy notes creates an unforgettable symphony of flavors. This comprehensive guide will take you through the culinary steps to recreate this tantalizing dish, along with variations and additional Thai-inspired recipes that will transport you to the vibrant streets of Bangkok. Embark on this culinary adventure and immerse yourself in the vibrant flavors of Thailand.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY THAI SQUID WITH CHILES AND CILANTRO

Spicy Thai Squid With Chiles and Cilantro image

This tangy squid salad has shallot for sweetness, chiles for heat, lime juice and zest for tang, and peanuts for crunch. Combined they make for a deeply flavored and utterly refreshing dish. Here the salad is served as an hors d'oeuvres, either piled on cucumber rounds or scooped into shot glasses and served with a fork. But it's also excellent as a first course served over Boston lettuce leaves.

Provided by Melissa Clark

Categories appetizer

Time 1h15m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 pound cleaned squid
2 tablespoons peanut oil
Salt
1 tablespoon lime juice
1/2 teaspoon finely grated lime zest
2 teaspoons Asian fish sauce
1 small shallot, peeled and finely chopped
1 jalapeño, seeded if desired, and minced
2 tablespoons roughly chopped cilantro
Cucumber rounds or shot glasses, for serving
Chopped roasted peanuts, for serving (optional)

Steps:

Rinse squid under cool running water. Drain and transfer them to a paper towel to dry completely. Cut bodies into 1/2-inch rings and halve tentacles.
Place a large skillet over high heat. Let pan get very hot, heating it for a good 5 minutes. Move half the squid from the paper towels to a bowl, so they don't stick when you slide them into the pan. Add 1 tablespoon oil to skillet. Season squid with salt, slide them into the pan, and cook without moving for 1 minute. Flip squid and cook 30 seconds more. Repeat with remaining squid and oil. Don't overcrowd the pan; if your skillet doesn't fit the squid comfortably, cook them in smaller batches.
In a medium bowl, combine cooked squid with lime juice and zest, fish sauce, shallot, jalapeño and cilantro. Let stand at room temperature for 1 hour (or refrigerate for up to 6 hours, then bring to room temperature before serving). Taste and adjust seasoning if necessary. Serve mounded onto cucumber rounds or scooped into shot glasses (and served with a fork), with peanuts sprinkled on top.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 4 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 165 milligrams, Sugar 1 gram

THAI SQUID WITH CHILIES AND BASIL

Thai Squid With Chilies and Basil image

The first time I fixed this, my husband and I were so astonished by the deliciousness of it that I got up from the table and made another batch! We use small whole squid, but you could cut them into rings. Don't take too many shortcuts -- it's okay to use brown sugar, but try to find Thai basil. Definitely use plenty of fresh chilies for their flavor, cut out the seeds and ribs to keep the heat level down.

Provided by fluffernutter

Categories Thai

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 -10 small green chilies
2 fresh long red chilies, seeds removed
4 garlic cloves
4 fresh cilantro stems or 4 cilantro stems
1 pinch salt
2 tablespoons peanut oil
6 squid, cleans and skinned
3 banana chilies, cut into halves and seeds removed
2 tablespoons fish sauce
1 tablespoon palm sugar
3 kaffir lime leaves, torn
20 -25 fresh Thai basil

Steps:

Pound of grind the red and green chilies, the garlic, the cilantro, and salt to a paste.
Heat the oil in a wok or skillet and fry the paste over high heat for 2 to 3 minutes until fragrant. Add the squid and banana peppers and stir-fry for about 3 minutes until squid is cooked.
Add fish sauce, sugar, lime leaves and basil. The mixture should taste hot, salty and sweet, so adjust seasonings if necessary.

Nutrition Facts : Calories 116, Fat 7, SaturatedFat 1.2, Sodium 741.8, Carbohydrate 12.9, Fiber 1.5, Sugar 8.2, Protein 2.5

Tips:

For the freshest flavor, use squid that is still slightly translucent.
Be sure to clean the squid thoroughly before cooking. Remove the head, tentacles, and ink sac, and then rinse the body under cold water.
If you are using frozen squid, thaw it completely before cooking.
To prevent the squid from becoming tough, do not overcook it. Cook it just until it is opaque and tender.
Serve the spicy Thai squid immediately, garnished with fresh cilantro and lime wedges.

Conclusion:

Spicy Thai squid is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. With its bold flavors and tender texture, this dish is sure to be a hit with your family and friends. So next time you are looking for a new and exciting seafood recipe, give spicy Thai squid a try!