Main CourseDinner

Pad Hor Mok

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

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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 30 dk.
Porsiyon: 2
Zorluk: Orta
Porsiyon başına: 628 kcal

Glütensiz

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

Ön hazırlık

Malzemeler

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

curry

2 adetkaffir lime leaf, finely julienned

garnish

2 adetkaffir lime leaf, finely julienned
1 adetred chili, thinly sliced(isteğe bağlı)

Ekipman

wok · whisk · cutting board · knife · small bowl

Hazırlanışı

Adım adım

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

Porsiyon başına

Besin değerleri

56%Puan

Kalori: 628,1kcal
Protein: 43,9g
Karbonhidrat: 23g
Yağ: 45,6g
Lif: 3,9g
Şeker: 13,6g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

Store leftovers in an airtight container in the refrigerator.

Yeniden ısıtma

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