Pad Hor Mok

下ごしらえ

材料

作り方

手順

1. 1

   Heat the vegetable oil in a large wok or skillet over medium-high heat.

   約1 分

2. 2

   Add the red curry paste and stir-fry for about a minute until it darkens slightly and becomes very fragrant.

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   調理のヒント： Frying the paste first helps to bloom the spices and deepen the flavor of the curry.

3. 3

   Pour in the coconut milk, stirring continuously to fully dissolve the curry paste.

   約2 分

4. 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.

   約3 分

5. 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.

   約1 分

   調理のヒント： Pouring the egg slowly while stirring is key to achieving a smooth, custardy texture rather than scrambled eggs.

6. 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.

   約3 分

   調理のヒント： Be careful not to overcook the seafood, as it can become tough and rubbery.

7. 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.

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8. 8

   Turn off the heat and immediately fold in the Thai basil leaves until they are just wilted.

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9. 9

   Transfer the stir-fry to a serving platter and garnish with the reserved kaffir lime leaves and the optional sliced red chili.

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10. 10

    Serve immediately with steamed jasmine rice.

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