Thai · Lunch
Spicy Dry Curry Seafood Stir-Fry
Khua Kling Talay
A Southern Thai dry-fried seafood stir-fry with squid and shrimp tossed in a fiery red curry paste with fresh turmeric, kaffir lime, and bird chillies, cooked dry without coconut for a glossy spice-clinging seafood plate over jasmine rice.
$$
10 minsPrep
10 minsCook
20 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
22gFat
45gCarbs
4gSugar
3gFiber
1180mgSodium
195mgChol
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Instructions
1
Prep
Pound fresh turmeric, bird chillies, and black peppercorns in a mortar to a coarse paste. Mix with red curry paste in a bowl. Stack kaffir lime leaves, roll tightly, and slice into thin shreds. Peel and devein shrimp; cut squid into rings. Cut long beans into 4cm lengths. Slice long red chillies.
2
Bloom
Heat 4 tbsp oil in a wok over medium heat 1 minute. Add spice paste and fry 90 seconds until deeply fragrant, oil turns deep yellow-orange, and kitchen smells of warm turmeric and bird chillies.
3
Sear
Add long beans over medium-high heat, toss 90 seconds until coated red and starting to soften. Add shrimp and squid; stir-fry 2–3 minutes until shrimp turn pink and squid curls cleanly.
4
Build
Increase heat to high. Add fish sauce and palm sugar; toss continuously 60–90 seconds until seafood clings dry to spice oil, surfaces glisten orange, and long beans are crisp-tender.
5
Finish and plate
Kill heat, fold in lime leaf shreds and sliced red chillies until just bruised and aromatic. Divide dry-fried seafood between two plates over jasmine rice with chilli oil drizzled across the top.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 240g (8.5 oz) shrimp
- 240g (8.5 oz) squid
- 60g (2.1 oz) red curry paste
- 40g (1.4 oz) fresh turmeric
- 16 kaffir lime leaves
- 10 Thai bird chillies
- 20 black peppercorns
- 40ml (2.7 tbsp) fish sauce
- 10g (2 tsp) palm sugar
- 4 tbsp neutral oil
- 120g (4.2 oz) long beans
- 2 long red Thai chillies
- 300g (10.6 oz) cooked jasmine rice