Main CourseDinner

Pad Hor Mok

Name: Pad Hor Mok
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 racions
Cuisine: thai
Ingredients: 2 cs vegetable oil; 3 cs red curry paste; 200 ml coconut milk full-fat; 1 u egg large, lightly beaten; 200 g prawn raw, peeled and deveined; 150 g squid cleaned and cut into rings; 2 cs fish sauce; 1 cs palm sugar finely chopped; 75 g yellow onion thinly sliced; 75 g red bell pepper thinly sliced; 2 u kaffir lime leaf finely julienned; 15 g thai basil leaves picked; 2 u kaffir lime leaf finely julienned; 1 u red chili thinly sliced (opcional)

A quick and flavorful stir-fry inspired by the classic Thai steamed curry. This dish features mixed seafood coated in a rich, creamy red curry and coconut sauce that's thickened with egg and fragrant with Thai basil and kaffir lime leaves.

Una recepta original de Forkin

Temps total: 30 min
Racions: 2
Dificultat: Mitjana
Per ració: 628 kcal

Sense gluten

Informació sobre al·lèrgens: pot contenir crustacis, ous, peix, mol·luscs i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

2 csvegetable oil
3 csred curry paste
200 mlcoconut milk, full-fat
1 uegg, large, lightly beaten
200 gprawn, raw, peeled and deveined
150 gsquid, cleaned and cut into rings
2 csfish sauce
1 cspalm sugar, finely chopped
75 gyellow onion, thinly sliced
75 gred bell pepper, thinly sliced
15 gthai basil, leaves picked

curry

2 ukaffir lime leaf, finely julienned

garnish

2 ukaffir lime leaf, finely julienned
1 ured chili, thinly sliced(opcional)

Estris

wok · whisk · cutting board · knife · small bowl

Elaboració

Pas a pas

1
Heat the vegetable oil in a large wok or skillet over medium-high heat.
Uns 1 min
2
Add the red curry paste and stir-fry for about a minute until it darkens slightly and becomes very fragrant.
Uns 1 min
Nota de cuina: Frying the paste first helps to bloom the spices and deepen the flavor of the curry.
3
Pour in the coconut milk, stirring continuously to fully dissolve the curry paste.
Uns 2 min
4
Stir in the fish sauce and palm sugar, and let the sauce simmer for 2-3 minutes until the sugar dissolves and it begins to thicken.
Uns 3 min
5
While stirring the sauce constantly, slowly drizzle in the beaten egg. Continue to stir until the egg forms fine threads and thickens the sauce.
Uns 1 min
Nota de cuina: Pouring the egg slowly while stirring is key to achieving a smooth, custardy texture rather than scrambled eggs.
6
Add the prawns and squid to the wok. Cook, stirring gently, until the prawns turn pink and the squid is just cooked through, about 2-3 minutes.
Uns 3 min
Nota de cuina: Be careful not to overcook the seafood, as it can become tough and rubbery.
7
Add the sliced onion, bell pepper, and the kaffir lime leaves from the 'curry' group. Stir-fry for one more minute until the vegetables are tender-crisp.
Uns 1 min
8
Turn off the heat and immediately fold in the Thai basil leaves until they are just wilted.
Uns 1 min
9
Transfer the stir-fry to a serving platter and garnish with the reserved kaffir lime leaves and the optional sliced red chili.
Uns 1 min
10
Serve immediately with steamed jasmine rice.
Uns 1 min

Per ració

Nutrició

56%Puntuació

Calories: 628,1kcal
Proteïnes: 43,9g
Hidrats de carboni: 23g
Greixos: 45,6g
Fibra: 3,9g
Sucre: 13,6g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftovers in an airtight container in the refrigerator.

Com reescalfar-ho

Gently reheat in a pan over low heat or in the microwave, being careful not to overcook the seafood.