Main CourseDinner

Pad Hor Mok

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

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.

Forkin eredeti receptje

Teljes idő: 30 p
Adag: 2
Nehézség: Közepes
Adagonként: 628 kcal

Gluténmentes

Allergéninformáció: a következőket tartalmazhatja: rákfélék, tojás, hal, puhatestűek és szójabab. Allergia esetén mindig ellenőrizd a hozzávalók csomagolását.

Előkészítés

Hozzávalók

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

curry

2 dbkaffir lime leaf, finely julienned

garnish

2 dbkaffir lime leaf, finely julienned
1 dbred chili, thinly sliced(opcionális)

Eszközök

wok · whisk · cutting board · knife · small bowl

Elkészítés

Lépésről lépésre

1
Heat the vegetable oil in a large wok or skillet over medium-high heat.
Körülbelül 1 p
2
Add the red curry paste and stir-fry for about a minute until it darkens slightly and becomes very fragrant.
Körülbelül 1 p
A szakács megjegyzése: 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.
Körülbelül 2 p
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.
Körülbelül 3 p
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.
Körülbelül 1 p
A szakács megjegyzése: 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.
Körülbelül 3 p
A szakács megjegyzése: 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.
Körülbelül 1 p
8
Turn off the heat and immediately fold in the Thai basil leaves until they are just wilted.
Körülbelül 1 p
9
Transfer the stir-fry to a serving platter and garnish with the reserved kaffir lime leaves and the optional sliced red chili.
Körülbelül 1 p
10
Serve immediately with steamed jasmine rice.
Körülbelül 1 p

Adagonként

Tápérték

56%Pontszám

Kalória: 628,1kcal
Fehérje: 43,9g
Szénhidrát: 23g
Zsír: 45,6g
Rost: 3,9g
Cukor: 13,6g

A receptben szereplő hozzávalók mennyisége alapján becsülve. Az értékek márkák és helyettesítések szerint eltérhetnek.

Őrizd meg frissen

Tárolás

Store leftovers in an airtight container in the refrigerator.

Újramelegítés

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