Main Course

Pad Cha Talay

Name: Pad Cha Talay
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 porcje
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 ząbek garlic finely chopped; 5 szt. red chili deseeded and chopped, or more to taste; 1 łyżka galangal minced; 1 łyżka lemongrass thinly sliced; 0,5 łyżeczka kaffir lime zest; 2 łyżka fish sauce; 1 łyżka oyster sauce; 1 łyżeczka sugar; 2 łyżka vegetable oil; 0,5 szklanka green bean trimmed; 0,5 szklanka baby corn halved; 0,5 szt. bell pepper sliced; 4 szt. kaffir lime leaf torn; 1 łyżka peppercorn green, fresh or brined; 0,5 szklanka thai basil leaves picked; 1 szt. 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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 35 min
Porcje: 2
Trudność: Średni

Informacja o alergenach: może zawierać skorupiaki, ryby, mięczaki i soja. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

200 gshrimp, peeled and deveined
150 gsquid, cleaned and sliced into rings
150 gfish fillet, cut into bite-sized pieces
2 łyżkavegetable oil
0,5 szklankagreen bean, trimmed
0,5 szklankababy corn, halved
0,5 szt.bell pepper, sliced

chili paste

4 ząbekgarlic, finely chopped
5 szt.red chili, deseeded and chopped, or more to taste
1 łyżkagalangal, minced
1 łyżkalemongrass, thinly sliced
0,5 łyżeczkakaffir lime zest

sauce

2 łyżkafish sauce
1 łyżkaoyster sauce
1 łyżeczkasugar

garnish

4 szt.kaffir lime leaf, torn
1 łyżkapeppercorn, green, fresh or brined
0,5 szklankathai basil, leaves picked
1 szt.long red chili, sliced diagonally, for garnish

Sprzęt

wok · cutting board · knife · mortar and pestle

Sposób przygotowania

Krok po kroku

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.
Około 10 min
Wskazówka kucharza: 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.
Około 2 min
3
Heat the vegetable oil in a large wok or frying pan over medium-high heat until shimmering.
Około 1 min
4
Add the prepared chili paste to the hot oil and stir-fry for 1-2 minutes until very fragrant.
Około 2 min
Wskazówka kucharza: 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.
Około 3 min
Wskazówka kucharza: 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.
Około 3 min
7
Pour in the prepared stirring sauce and toss everything together to coat evenly.
Około 1 min
8
Stir in the kaffir lime leaves, green peppercorns, and Thai basil leaves. Cook for about 30 seconds more, just until the basil wilts.
Około 1 min
Wskazówka kucharza: 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.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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