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Spicy Stir-Fried Squid with Snake Beans and Baby Corn

Flavoured with a dry red curry paste, this squid stir-fry is hot and sour, with crunchy snake beans and baby corn.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 4


    •    2 tbsps fish sauce
    •    1 tbsp caster sugar
    •    steamed rice, to serve
    •    1 onion, cut into wedges
    •    1/4 cup (60ml) sunflower oil
    •    2 tbsps Thai red curry paste
    •    250g baby corn, halved if large
    •    handful Thai basil or regular basil leaves
    •    2 tbsps lime juice, plus wedges to serve
    •    250g snake beans, cut into 8cm lengths
    •    600g squid, cleaned, tentacles and tubes separated
    •    2 long red chillies, seeds removed, sliced at an angle


  1. Halve the squid tubes lengthways and score one side in a criss-cross pattern, then cut into 3cm-wide strips. Set aside.
  2. Heat half the oil in a large wok over high heat. Stir-fry 1 tbs curry paste for 30 seconds until fragrant. Add half the squid tubes and tentacles and stir-fry for 1 minute until just opaque. Remove squid from wok and set aside. Repeat with remaining curry paste and squid.
  3. Add remaining oil to wok, then stir-fry onion for 1-2 minutes. Add chillies, beans and corn and stir-fry for 2-3 minutes or until just tender. Add sugar, lime juice and fish sauce and toss to combine.
  4. Return squid to wok and cook, stirring, for 1 minute to heat through. Garnish with basil leaves and serve immediately with rice and lime wedges.

This great family recipe is thanks to delicious Recipes at


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