Main CourseDinner

Pad Hor Mok

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

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.

En original opskrift af Forkin

Tid i alt: 30 min.
Portioner: 2
Sværhedsgrad: Mellem
Pr. portion: 628 kcal

Glutenfri

Allergenoplysninger: kan indeholde krebsdyr, æg, fisk, bløddyr og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

2 spsk.vegetable oil
3 spsk.red curry paste
200 mlcoconut milk, full-fat
1 stk.egg, large, lightly beaten
200 gprawn, raw, peeled and deveined
150 gsquid, cleaned and cut into rings
2 spsk.fish sauce
1 spsk.palm sugar, finely chopped
75 gyellow onion, thinly sliced
75 gred bell pepper, thinly sliced
15 gthai basil, leaves picked

curry

2 stk.kaffir lime leaf, finely julienned

garnish

2 stk.kaffir lime leaf, finely julienned
1 stk.red chili, thinly sliced(valgfrit)

Udstyr

wok · whisk · cutting board · knife · small bowl

Fremgangsmåde

Trin for trin

1
Heat the vegetable oil in a large wok or skillet over medium-high heat.
Ca. 1 min.
2
Add the red curry paste and stir-fry for about a minute until it darkens slightly and becomes very fragrant.
Ca. 1 min.
Kokkens note: 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.
Ca. 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.
Ca. 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.
Ca. 1 min.
Kokkens note: 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.
Ca. 3 min.
Kokkens note: 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.
Ca. 1 min.
8
Turn off the heat and immediately fold in the Thai basil leaves until they are just wilted.
Ca. 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.
Ca. 1 min.
10
Serve immediately with steamed jasmine rice.
Ca. 1 min.

Pr. portion

Næringsindhold

56%Score

Kalorier: 628,1kcal
Protein: 43,9g
Kulhydrat: 23g
Fedt: 45,6g
Kostfibre: 3,9g
Sukker: 13,6g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftovers in an airtight container in the refrigerator.

Genopvarmning

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