Main Course

Pad Cha Talay

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

Оригінальний рецепт від Forkin

Загальний час: 35 хв
Порції: 2
Складність: Середньо

Інформація про алергени: може містити ракоподібні, риба, молюски і соя. Якщо у вас є алергія, завжди перевіряйте паковання інгредієнтів.

Підготовка

Інгредієнти

200 gshrimp, peeled and deveined
150 gsquid, cleaned and sliced into rings
150 gfish fillet, cut into bite-sized pieces
2 ст. л.vegetable oil
0,5 склянкаgreen bean, trimmed
0,5 склянкаbaby corn, halved
0,5 шт.bell pepper, sliced

chili paste

4 зубчикgarlic, finely chopped
5 шт.red chili, deseeded and chopped, or more to taste
1 ст. л.galangal, minced
1 ст. л.lemongrass, thinly sliced
0,5 ч. л.kaffir lime zest

sauce

2 ст. л.fish sauce
1 ст. л.oyster sauce
1 ч. л.sugar

garnish

4 шт.kaffir lime leaf, torn
1 ст. л.peppercorn, green, fresh or brined
0,5 склянкаthai basil, leaves picked
1 шт.long red chili, sliced diagonally, for garnish

Приладдя

wok · cutting board · knife · mortar and pestle

Спосіб приготування

Крок за кроком

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

Правильне зберігання

Зберігання

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

Розігрівання

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