Phad Grapow Pla Mueg (spicy squid stir fried with holy basil)

    25 mins

    This is a variation on the usual phad grapow, which is usually made with pork or chicken. This one is made with squid. You can make it as spicy as you like.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Serves: 4 

    • 300g squid, cleaned and cut up into 3cm chunks
    • 5 cloves garlic
    • 5 each Thai chillies
    • 3 each prik noom, or finger sized mild light green chillies
    • 1 Tablespoon fish sauce
    • 2 Tablespoons oyster sauce
    • 1 Tablespoons light soya sauce
    • 1 Tablespoon caster sugar
    • 1/2 cup grapow, or holy basil, stemmed and washed

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. In a mortar and pestle, smash the garlic and Thai chillies together until minced in appearance.
    2. In a very hot wok, add the garlic and chilli and cook until almost crispy. Then add the squid and green chillies and cook for until the squid is almost firm.
    3. Lower the heat and add the fish, oyster and soya sauce and sugar. Add the basil leaves and wilt into the mixture. Taste the squid and make sure salty and spicy flavors are balanced. Serve with rice.

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