Main CourseDinner

Pad Hor Mok

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

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.

O rețetă originală de Forkin

Durată totală: 30 min.
Porții: 2
Dificultate: Medie
Per porție: 628 kcal

Fără gluten

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

Pregătirea ingredientelor

Ingrediente

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

curry

2 buc.kaffir lime leaf, finely julienned

garnish

2 buc.kaffir lime leaf, finely julienned
1 buc.red chili, thinly sliced(opțional)

Ustensile

wok · whisk · cutting board · knife · small bowl

Mod de preparare

Pas cu pas

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

Per porție

Valori nutriționale

56%Scor

Calorii: 628,1kcal
Proteine: 43,9g
Carbohidrați: 23g
Grăsimi: 45,6g
Fibre: 3,9g
Zahăr: 13,6g

Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.

Păstrează gustul bun

Păstrare

Store leftovers in an airtight container in the refrigerator.

Reîncălzire

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