Main CourseDinner

Pad Hor Mok

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

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.

Izvirni recept avtorja Forkin

Skupni čas: 30 min
Porcije: 2
Zahtevnost: Srednje
Na porcijo: 628 kcal

Brez glutena

Informacije o alergenih: lahko vsebuje raki, jajca, ribe, mehkužci in soja. Če imate alergijo, vedno preverite embalažo sestavin.

Priprava

Sestavine

2 žlicavegetable oil
3 žlicared curry paste
200 mlcoconut milk, full-fat
1 kosegg, large, lightly beaten
200 gprawn, raw, peeled and deveined
150 gsquid, cleaned and cut into rings
2 žlicafish sauce
1 žlicapalm sugar, finely chopped
75 gyellow onion, thinly sliced
75 gred bell pepper, thinly sliced
15 gthai basil, leaves picked

curry

2 koskaffir lime leaf, finely julienned

garnish

2 koskaffir lime leaf, finely julienned
1 kosred chili, thinly sliced(neobvezno)

Oprema

wok · whisk · cutting board · knife · small bowl

Postopek

Korak za korakom

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

Na porcijo

Hranilne vrednosti

56%Ocena

Kalorije: 628,1kcal
Beljakovine: 43,9g
Ogljikovi hidrati: 23g
Maščobe: 45,6g
Vlaknine: 3,9g
Sladkorji: 13,6g

Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.

Pravilno shranjevanje

Shranjevanje

Store leftovers in an airtight container in the refrigerator.

Pogrevanje

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