Entree: Thailand – Southern Thailand – ปลาหมึกผัดกะปิ ➤ Pla muek phat kapi (Southern Thai stir-fried squid seasoned with shrimp paste, chilies, and aromatics)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Total 23 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 1 lb squid, cleaned and cut into rings and tentacles
- 2 tbsp (30 ml) vegetable oil
- 4 shallots, thinly sliced, approx. 4 oz
- 4–6 bird’s eye chilies, sliced (adjust to heat preference)
- 4 garlic cloves, thinly sliced, approx. 0.42 oz
- 1 tbsp kapi (Thai shrimp paste), lightly toasted if desired
- 1 tbsp palm sugar, grated (or light brown sugar as substitute)
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) lime juice (from about 1 lime)
- 1/2 cup Thai basil leaves, packed
- 2 scallions, cut into 1-inch (2.5 cm) pieces, approx. 2 oz
- 1/4 cup roasted peanuts, coarsely chopped (optional)
- 1 tsp (5 ml) vegetable oil for finishing (optional)

Show original ingredient measurements

- 1 lb (454 g) squid, cleaned and cut into rings and tentacles
- 2 tbsp (30 ml) vegetable oil
- 4 shallots, thinly sliced, approx. 4 oz (115 g)
- 4–6 bird’s eye chilies, sliced (adjust to heat preference)
- 4 garlic cloves, thinly sliced, approx. 12 g
- 1 tbsp (15 g) kapi (Thai shrimp paste), lightly toasted if desired
- 1 tbsp (15 g) palm sugar, grated (or light brown sugar as substitute)
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) lime juice (from about 1 lime)
- 1/2 cup (10 g) Thai basil leaves, packed
- 2 scallions, cut into 1-inch (2.5 cm) pieces, approx. 2 oz (60 g)
- 1/4 cup (30 g) roasted peanuts, coarsely chopped (optional)
- 1 tsp (5 ml) vegetable oil for finishing (optional)

Instructions

1. Pat squid dry with paper towels. In a wok or large skillet, heat 2 tablespoons (30 ml) vegetable oil over high heat until shimmering.
2. Add sliced shallots and garlic and stir-fry for 1–2 minutes until aromatic and starting to soften. Add bird’s eye chilies and cook 30 seconds more.
3. Push aromatics to the side of the wok, add the shrimp paste and briefly fry in the hot oil to bloom its aroma, about 20–30 seconds, stirring to combine with shallots and garlic.
4. Add the squid and stir-fry over high heat for 2–3 minutes until just cooked through and opaque. Do not overcook or squid will become rubbery.
5. Stir in palm sugar and fish sauce, tossing quickly to coat. Remove from heat and add lime juice, Thai basil leaves, and scallions; toss until basil wilts from residual heat.
6. Taste and adjust seasoning with additional fish sauce or lime if needed. Transfer to a serving platter and sprinkle with chopped roasted peanuts if using. Serve immediately with steamed rice.