Main Course

Pad Cha Talay

Name: Pad Cha Talay
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2人分
Cuisine: thai
Ingredients: 200 g shrimp peeled and deveined; 150 g squid cleaned and sliced into rings; 150 g fish fillet cut into bite-sized pieces; 4 片 garlic finely chopped; 5 個 red chili deseeded and chopped, or more to taste; 1 大さじ galangal minced; 1 大さじ lemongrass thinly sliced; 0.5 小さじ kaffir lime zest; 2 大さじ fish sauce; 1 大さじ oyster sauce; 1 小さじ sugar; 2 大さじ vegetable oil; 0.5 カップ green bean trimmed; 0.5 カップ baby corn halved; 0.5 個 bell pepper sliced; 4 個 kaffir lime leaf torn; 1 大さじ peppercorn green, fresh or brined; 0.5 カップ thai basil leaves picked; 1 個 long red chili sliced diagonally, for garnish

This spicy Thai stir-fry features a vibrant mix of seafood, fresh herbs, and a fiery chili paste. It's a quick and aromatic dish, perfect for a flavorful weeknight dinner. The intense heat is balanced by aromatic kaffir lime and basil.

Forkinによるオリジナルレシピ

合計時間: 35 分
人数: 2
難易度: 普通

アレルゲン情報： 甲殻類、魚、軟体動物、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

200 gshrimp, peeled and deveined
150 gsquid, cleaned and sliced into rings
150 gfish fillet, cut into bite-sized pieces
2 大さじvegetable oil
0.5 カップgreen bean, trimmed
0.5 カップbaby corn, halved
0.5 個bell pepper, sliced

chili paste

4 片garlic, finely chopped
5 個red chili, deseeded and chopped, or more to taste
1 大さじgalangal, minced
1 大さじlemongrass, thinly sliced
0.5 小さじkaffir lime zest

sauce

2 大さじfish sauce
1 大さじoyster sauce
1 小さじsugar

garnish

4 個kaffir lime leaf, torn
1 大さじpeppercorn, green, fresh or brined
0.5 カップthai basil, leaves picked
1 個long red chili, sliced diagonally, for garnish

調理器具

wok · cutting board · knife · mortar and pestle

作り方

手順

1
Prepare the chili paste by pounding the garlic, red chilies, galangal, lemongrass, and kaffir lime zest in a mortar and pestle until a coarse paste forms. Alternatively, use a small food processor.
約10 分
調理のヒント： Pounding creates a more aromatic paste than blending.
2
In a small bowl, combine the fish sauce, oyster sauce, and sugar for the stirring sauce.
約2 分
3
Heat the vegetable oil in a large wok or frying pan over medium-high heat until shimmering.
約1 分
4
Add the prepared chili paste to the hot oil and stir-fry for 1-2 minutes until very fragrant.
約2 分
調理のヒント： Be careful not to burn the paste.
5
Add the shrimp, squid, and fish fillet to the wok. Stir-fry for 2-3 minutes until the seafood is almost cooked through.
約3 分
調理のヒント： Do not overcrowd the pan; cook in batches if necessary.
6
Add the green beans, baby corn, and bell pepper to the wok and continue to stir-fry for another 2-3 minutes until the vegetables are tender-crisp.
約3 分
7
Pour in the prepared stirring sauce and toss everything together to coat evenly.
約1 分
8
Stir in the kaffir lime leaves, green peppercorns, and Thai basil leaves. Cook for about 30 seconds more, just until the basil wilts.
約1 分
調理のヒント： The basil should be added at the very end to retain its freshness and aroma.
9
Remove from heat and serve immediately, garnished with sliced long red chilies, preferably with steamed jasmine rice.

おいしく保存

保存方法

Store leftover Pad Cha Talay in an airtight container in the refrigerator.

温め直し

Reheat gently in a pan over medium heat or in the microwave until warmed through, being careful not to overcook the seafood.