Thai · Lunch
Spicy Drunken Squid Stir-Fry
Pla Meuk Pad Cha
A Central Thai drunken-style squid stir-fry with squid rings tossed over high heat in a fiery red curry paste with krachai, fresh green peppercorns, and bird chillies, glazed with fish sauce and Thai basil over jasmine rice for a fast aromatic plate.
$$
10 minsPrep
10 minsCook
20 minsTotal
MediumLevel
Nutrition per serving
520Calories
28gProtein
22gFat
48gCarbs
8gSugar
2gFiber
840mgSodium
264mgChol
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Instructions
1
Prep
Pound 10 bird chillies and 10 garlic cloves to coarse paste. Mix with 60g red curry paste in a bowl. Tear 10 kaffir lime leaves, slice 2 long red chillies diagonally. Have 480g squid rings, 60g krachai matchsticks, 20g green peppercorns, 40g Thai basil, oyster sauce, fish sauce, and palm sugar measured and ready.
2
Bloom
Heat 4 tbsp oil in a wok over high heat 30 seconds until smoking. Tip in chilli-garlic-curry paste, stir-fry 2 minutes until deeply fragrant and oil turns red, garlic just fragrant without burning.
3
Sear
Add krachai matchsticks and green peppercorns to the same wok over high heat 30 seconds until aromatic. Add squid rings, stir-fry 2 minutes over high heat until rings just curl and turn opaque white.
4
Glaze
Pour 1/4 cup (40ml) oyster sauce, 2 tbsp fish sauce, and 2 tsp palm sugar into the wok over high heat. Toss continuously 60 seconds until squid coats red, glaze turns glossy and clinging, surfaces glisten orange.
5
Plate
Remove from heat, fold in Thai basil, kaffir lime leaves, and sliced red chillies 30 seconds off heat until just wilted and aromatic. Plate over 300g cooked jasmine rice with extra basil scattered across.
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
- 480g (16.9 oz) squid
- 60g (2.1 oz) red curry paste
- 60g (2.1 oz) fresh krachai
- 20g (0.7 oz) fresh green peppercorns
- 10 Thai bird chillies
- 10 garlic cloves
- 10 kaffir lime leaves
- 40ml (2.7 tbsp) oyster sauce
- 30ml (2 tbsp) fish sauce
- 10g (2 tsp) palm sugar
- 40g (large handful) Thai basil leaves
- 2 long red Thai chillies
- 4 tbsp neutral oil
- 300g (10.6 oz) cooked jasmine rice