Main Course

Pad Cha Talay

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

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 35 dk.
Porsiyon: 2
Zorluk: Orta

Alerjen bilgisi: kabuklular, balık, yumuşakçalar ve soya fasulyesi içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

200 gshrimp, peeled and deveined
150 gsquid, cleaned and sliced into rings
150 gfish fillet, cut into bite-sized pieces
2 yemek kaşığıvegetable oil
0,5 su bardağıgreen bean, trimmed
0,5 su bardağıbaby corn, halved
0,5 adetbell pepper, sliced

chili paste

4 dişgarlic, finely chopped
5 adetred chili, deseeded and chopped, or more to taste
1 yemek kaşığıgalangal, minced
1 yemek kaşığılemongrass, thinly sliced
0,5 çay kaşığıkaffir lime zest

sauce

2 yemek kaşığıfish sauce
1 yemek kaşığıoyster sauce
1 çay kaşığısugar

garnish

4 adetkaffir lime leaf, torn
1 yemek kaşığıpeppercorn, green, fresh or brined
0,5 su bardağıthai basil, leaves picked
1 adetlong red chili, sliced diagonally, for garnish

Ekipman

wok · cutting board · knife · mortar and pestle

Hazırlanışı

Adım adım

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.
Yaklaşık 10 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
3
Heat the vegetable oil in a large wok or frying pan over medium-high heat until shimmering.
Yaklaşık 1 dk.
4
Add the prepared chili paste to the hot oil and stir-fry for 1-2 minutes until very fragrant.
Yaklaşık 2 dk.
Aşçının notu: 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.
Yaklaşık 3 dk.
Aşçının notu: 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.
Yaklaşık 3 dk.
7
Pour in the prepared stirring sauce and toss everything together to coat evenly.
Yaklaşık 1 dk.
8
Stir in the kaffir lime leaves, green peppercorns, and Thai basil leaves. Cook for about 30 seconds more, just until the basil wilts.
Yaklaşık 1 dk.
Aşçının notu: 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.

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

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