Spicy Drunken Seafood Stir-Fry — Pad Cha Talay
A Central Thai drunken-style seafood stir-fry with shrimp, squid, and mussels in a fiery red curry paste with krachai, green peppercorns, and Thai basil, glazed with fish sauce and oyster sauce over a hot wok for a fast and aromatic plate.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pound 10 bird chillies and 10 garlic cloves to a coarse paste, mix with 60g red curry paste in a bowl. Tear 10 kaffir lime leaves, slice 2 long red chillies diagonally. Keep shrimp, squid, and mussels ready.
Bloom
Heat 3 tbsp oil in a wok over high heat for 30 seconds until smoking. Add chilli-garlic-curry paste, stir-fry 90 seconds until deeply fragrant and oil turns red, careful not to burn.
Sear
Add 60g krachai matchsticks and 20g green peppercorns, stir 30 seconds until aromatic. Add shrimp, squid, and mussels, stir-fry 2–3 minutes over high heat until shrimp turn pink and squid curls.
Glaze
Pour 40ml oyster sauce, 30ml fish sauce, and 2 tsp palm sugar into the wok over high heat. Toss continuously 60 seconds until seafood is coated red, glaze turns glossy, and surfaces cling evenly.
Fold and plate
Kill heat, fold in 40g Thai basil, torn kaffir lime leaves, and sliced red chillies until just wilted and aromatic. Divide 300g jasmine rice between two plates, top each with half the seafood mixture, and scatter extra basil across the top.
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