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Extra Spicy Pad Krapow Talay
Created by: Howcan Team
Ingredients
- 1 lb mixed seafood (shrimp, squid, mussels)
- 2 tablespoons vegetable oil
- 6 cloves garlic, minced
- 4-6 Thai bird's eye chilies, finely chopped
- 2 shallots, thinly sliced
- 1 red bell pepper, sliced
- 1 cup Thai holy basil leaves
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/4 cup chicken or seafood broth
- Steamed jasmine rice, for serving
Instructions
- In a small bowl, mix together 2 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 tablespoon fish sauce, and 1 teaspoon sugar. Set aside.
- Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat.
- Add 6 cloves of minced garlic and 4-6 finely chopped Thai bird's eye chilies to the wok. Stir-fry for 30 seconds until fragrant.
- Add 1 lb of mixed seafood (shrimp, squid, mussels) to the wok and stir-fry for 2-3 minutes until almost cooked through.
- Add 2 thinly sliced shallots and 1 sliced red bell pepper to the wok. Stir-fry for another 2 minutes.
- Pour the sauce mixture and 1/4 cup of chicken or seafood broth into the wok. Stir well to combine and cook for 1-2 minutes until the seafood is fully cooked and the sauce has thickened slightly.
- Turn off the heat and add 1 cup of Thai holy basil leaves to the wok. Toss until the basil is wilted.
- Serve the extra spicy Pad Krapow Talay immediately with steamed jasmine rice. Enjoy!
Pad Krapow Talay, a fiery Thai seafood stir-fry, has a rich history dating back to the bustling streets of Bangkok. This dish, known for its bold flavors and aromatic herbs, has been a staple in Thai cuisine for centuries. The combination of fresh seafood, fragrant basil, and extra spicy chili creates a tantalizing experience for the taste buds. Renowned chefs in the bustling markets of Thailand have perfected this dish, infusing it with their own unique flair. Today, the best versions of Pad Krapow Talay can be found in authentic Thai restaurants, where skilled chefs meticulously balance the heat of the chili with the freshness of the seafood. The key to mastering this dish lies in the perfect harmony of spicy chili, aromatic basil, and succulent seafood, creating a symphony of flavors that is truly unforgettable. For those seeking an alternative method, some chefs recommend using a mortar and pestle to crush the chili and garlic, releasing their essential oils for a more intense flavor. Whether enjoyed in the bustling streets of Bangkok or at a renowned Thai restaurant, Pad Krapow Talay with extra spicy chili is a dish that ignites the senses and leaves a lasting impression.
25 min
4
350 calories
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