Main Course

Pad Cha Talay

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

O rețetă originală de Forkin

Durată totală: 35 min.
Porții: 2
Dificultate: Medie

Informații despre alergeni: poate conține crustacee, pește, moluște și boabe de soia. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

200 gshrimp, peeled and deveined
150 gsquid, cleaned and sliced into rings
150 gfish fillet, cut into bite-sized pieces
2 lingurăvegetable oil
0,5 canăgreen bean, trimmed
0,5 canăbaby corn, halved
0,5 buc.bell pepper, sliced

chili paste

4 cățelgarlic, finely chopped
5 buc.red chili, deseeded and chopped, or more to taste
1 lingurăgalangal, minced
1 lingurălemongrass, thinly sliced
0,5 lingurițăkaffir lime zest

sauce

2 lingurăfish sauce
1 lingurăoyster sauce
1 lingurițăsugar

garnish

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

Ustensile

wok · cutting board · knife · mortar and pestle

Mod de preparare

Pas cu pas

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.
Aproximativ 10 min.
Nota bucătarului: 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.
Aproximativ 2 min.
3
Heat the vegetable oil in a large wok or frying pan over medium-high heat until shimmering.
Aproximativ 1 min.
4
Add the prepared chili paste to the hot oil and stir-fry for 1-2 minutes until very fragrant.
Aproximativ 2 min.
Nota bucătarului: 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.
Aproximativ 3 min.
Nota bucătarului: 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.
Aproximativ 3 min.
7
Pour in the prepared stirring sauce and toss everything together to coat evenly.
Aproximativ 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.
Aproximativ 1 min.
Nota bucătarului: 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.

Păstrează gustul bun

Păstrare

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

Reîncălzire

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