Main CourseDinner

Pad Hor Mok

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

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.

Оригинальный рецепт от Forkin

Общее время: 30 мин
Порции: 2
Сложность: Средне
На порцию: 628 kcal

Без глютена

Информация об аллергенах: может содержать ракообразные, яйца, рыба, моллюски и соя. При наличии аллергии всегда проверяйте упаковки ингредиентов.

Подготовка

Ингредиенты

2 ст. л.vegetable oil
3 ст. л.red curry paste
200 mlcoconut milk, full-fat
1 шт.egg, large, lightly beaten
200 gprawn, raw, peeled and deveined
150 gsquid, cleaned and cut into rings
2 ст. л.fish sauce
1 ст. л.palm sugar, finely chopped
75 gyellow onion, thinly sliced
75 gred bell pepper, thinly sliced
15 gthai basil, leaves picked

curry

2 шт.kaffir lime leaf, finely julienned

garnish

2 шт.kaffir lime leaf, finely julienned
1 шт.red chili, thinly sliced(необязательно)

Инвентарь

wok · whisk · cutting board · knife · small bowl

Приготовление

Шаг за шагом

1
Heat the vegetable oil in a large wok or skillet over medium-high heat.
Около 1 мин
2
Add the red curry paste and stir-fry for about a minute until it darkens slightly and becomes very fragrant.
Около 1 мин
Совет повара: 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.
Около 2 мин
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.
Около 3 мин
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.
Около 1 мин
Совет повара: 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.
Около 3 мин
Совет повара: 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.
Около 1 мин
8
Turn off the heat and immediately fold in the Thai basil leaves until they are just wilted.
Около 1 мин
9
Transfer the stir-fry to a serving platter and garnish with the reserved kaffir lime leaves and the optional sliced red chili.
Около 1 мин
10
Serve immediately with steamed jasmine rice.
Около 1 мин

На порцию

Пищевая ценность

56%Оценка

Калории: 628,1kcal
Белок: 43,9g
Углеводы: 23g
Жиры: 45,6g
Клетчатка: 3,9g
Сахара: 13,6g

Расчёт основан на количестве ингредиентов в рецепте. Значения могут меняться в зависимости от бренда и замен.

Правильное хранение

Хранение

Store leftovers in an airtight container in the refrigerator.

Разогрев

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