Stir-Fried Squid with Basil and Garlic

Name: Stir-Fried Squid with Basil and Garlic
Yield: makes 4 servings
Ingredients: 1 1/2 pounds cleaned squid, rinsed well; 2 tablespoons peanut oil; 1 tablespoon minced garlic; 2 small fresh chiles, preferably Thai, stemmed, seeded, and chopped, or to taste, or crumbled dried chiles or hot red pepper flakes to taste; 1/4 teaspoon ground coriander; 1 tablespoon sugar; 2 tablespoons nam pla; 1 lime leaf, minced, if available; 1/2 cup basil leaves, preferably Thai, roughly chopped if large; Salt to taste

December 14, 2011

A very, very fast dish, because the squid must be cooked only briefly to prevent toughness. So make your side dishes first; rice is the natural choice, and it will keep perfectly well over low heat while you stir-fry. Thai basil is so unlike Italian basil that they might as well be different herbs; not only does the Thai variety look different, but it is infinitely mintier. If you’re using Italian basil, therefore, you might consider adding a small handful of mint leaves. See page 500 for information on Thai fish sauce (nam pla). If your squid hasn’t already been cleaned, see page 98.

Recipe notes

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