Main CourseDinner

Pad Hor Mok

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

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.

Een origineel recept van Forkin

Totale tijd: 30 min
Porties: 2
Moeilijkheid: Gemiddeld
Per portie: 628 kcal

Glutenvrij

Allergeneninformatie: kan kreeftachtigen, eieren, vis, weekdieren en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

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

curry

2 stkaffir lime leaf, finely julienned

garnish

2 stkaffir lime leaf, finely julienned
1 stred chili, thinly sliced(optioneel)

Keukengerei

wok · whisk · cutting board · knife · small bowl

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

56%Score

Calorieën: 628,1kcal
Eiwit: 43,9g
Koolhydraten: 23g
Vet: 45,6g
Vezels: 3,9g
Suiker: 13,6g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftovers in an airtight container in the refrigerator.

Opwarmen

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