Main CourseDinner

Pad Hor Mok

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

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.

An original recipe by Forkin

Total time: 30 min
Serves: 2
Difficulty: Medium
Per serving: 628 kcal

Gluten-free

Allergen information: may contain crustaceans, eggs, fish, molluscs, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

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

curry

2 pcskaffir lime leaf, finely julienned

garnish

2 pcskaffir lime leaf, finely julienned
1 pcsred chili, thinly sliced(optional)

Equipment

wok · whisk · cutting board · knife · small bowl

The method

Step by step

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

Per serving

Nutrition

56%Score

Calories: 628.1kcal
Protein: 43.9g
Carbs: 23g
Fat: 45.6g
Fibre: 3.9g
Sugar: 13.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

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