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Spicy Calamari Saute

"A hot and spicy dish with fresh basil and scallions. Squid can be replaced with shrimp, scallop, or mussel.”



  • 12 oz – squid cut into 2 inch strips

  • 1 – medium onion (cut into 1 inch slices along the grain)

  • 4 – scallions (cut into 2 inch lengths)

  • 8-10 – basil leaves

  • 1 tsp – grated ginger (optional)

  • 1 tbs – CurryFresh red curry paste

  • 2 tsp – garlic chili sauce (we use “Rooster” Brand)

  • 1/4 – of a lemon (juice)

  • 2 tsp – sugar

  • 1 tsp – fish sauce

  • 1 tsp – salt

  • 2 – medium garlic (crushed)

  • 1 part corn starch 4 part water solutions (use as thickener if necessary)

Preparation & Cooking Steps

  • Pre-heat sauté pan to medium high

  • Add cooking oil

  • Add garlic, ginger and sugar when the oil is hot, cook until garlic is “blonde” in color

  • Add the onion and sauté for about 60 seconds. The onion may sear a bit on the edges but has not cooked through

  • Add the squid, and toss the ingredients together

  • Add salt, lemon juice, fish sauce, garlic chili sauce, and curry paste. Stir.

  • When the squid curls it means its cooked and dish is done

  • Lower the heat; add 1 tablespoon of cornstarch solution to thicken the sauce if desired

  • Add the scallions and toss the ingredient together and turn off the heat

  • Top with basil leaves before serving

"Shrimp or scallops are good alternatives to squid. Chinese eggplant is a great way for turning this dish vegetarian.”

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