Main CourseDinner

Pad Hor Mok

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

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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 30 min
Porcje: 2
Trudność: Średni
Na porcję: 628 kcal

Bezglutenowy

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

Przygotowanie stanowiska

Składniki

2 łyżkavegetable oil
3 łyżkared curry paste
200 mlcoconut milk, full-fat
1 szt.egg, large, lightly beaten
200 gprawn, raw, peeled and deveined
150 gsquid, cleaned and cut into rings
2 łyżkafish sauce
1 łyżkapalm sugar, finely chopped
75 gyellow onion, thinly sliced
75 gred bell pepper, thinly sliced
15 gthai basil, leaves picked

curry

2 szt.kaffir lime leaf, finely julienned

garnish

2 szt.kaffir lime leaf, finely julienned
1 szt.red chili, thinly sliced(opcjonalnie)

Sprzęt

wok · whisk · cutting board · knife · small bowl

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

56%Ocena

Kalorie: 628,1kcal
Białko: 43,9g
Węglowodany: 23g
Tłuszcz: 45,6g
Błonnik: 3,9g
Cukry: 13,6g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store leftovers in an airtight container in the refrigerator.

Odgrzewanie

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