Thai Style Stuffed Squid



At times, watching certain cookery channels inspires me to try certain dishes. Stuffed Squid was one such dish. I have been thinking of preparing this for a while. Usually while buying squid, I get it cut. But this time, I specifically asked them to not to chop it up. I had already zeroed in on a recipe from Franglais Kitchen, as the ingredients were already in stock. I tweaked the recipe a bit to suit my palate. This was served with Thai Fried Rice. What a wonderful combination !!!

Thai Style Stuffed Squid

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Side Dish
Cuisine Thai
Servings 4 serving


  • 12 Squid Cleaned

For the Filling

  • 1 Capsicum Chopped
  • 1 Lemongrass Finely chopped stalk
  • 1/2 teaspoon Galangal / Ginger Minced
  • 1/2 teaspoon Garlic cloves paste
  • 1 - 2 Green chilli Finely chopped
  • 1 Spring onion Finely chopped
  • 1/4 cup Coriander leaves Chopped
  • 1/4 cup Mint leaves Chopped
  • 200 gms prawns Chicken Chopped or Mince

For the Gravy

  • 200 ml Coconut milk
  • 1/4 cup Coriander leaves Chopped
  • 1/4 cup Mint leaves Chopped


  • Heat oil in a pan.
  • Tip in the capsicum, galangal, lemon grass, chilli, garlic, spring onion, coriander leaves and mint leaves.
  • Saute for a few seconds.
  • Tip in the prawns/chicken.
  • Saute till they are cooked.
  • Switch off heat and allow to cool.
  • Take the cleaned squid sacs.
  • Stuff the mixture into the squid, loosely. Do NOT overstuff or else it will burst while being cooked.
  • Secure the ends of the squid using a toothpick.
  • Heat oil in a pan.
  • Place the squid and cook on medium heat, till brown on both sides.
  • Transfer to a plate.
  • Heat oil in another pan.
  • Put the green curry paste and saute till oil separates.
  • Add the coconut milk.
  • When it starts to boil, add the chopped coriander and mint leaves and mix well.
  • Switch off heat.
  • Pour this over the squid and serve hot with Thai Fried Rice or any other accompaniment of your choice.

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