Esta es una exhibición prevé de cómo se va ver la receta de 'Plamuk Pat Phet (Curried Squid)' imprimido.

Receta Plamuk Pat Phet (Curried Squid)
by Global Cookbook

Plamuk Pat Phet (Curried Squid)
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 1 c. Calamari rings, cleaned
  • 1 c. Makheua pro, quartered
  • 2 Tbsp. Minced garlic
  • 2 Tbsp. Red curry paste
  • 2 Tbsp. Fish sauce
  • 1 Tbsp. Light soy sauce
  • 1 pch Sugar
  • 1 Tbsp. Julienned prik ki nu daeng (red Birdseye chilis)
  • 2 x -(up to)
  • 3 x Bai makrut (Kaffir lime leaves), shredded
  • 2 Tbsp. Minced bai kaprao

Direcciones

  1. This dish is supposed to be warm. However as always you can reduce the heat in cooking it (diners can always add in more chili later, but they cannot take it out!) bai kaprao (holy basil) is a Thai variety. If not available substitute ordinary european basil. Thai eggplants (makheua pro) are a yellowish green fruit the size of a golfball. If you cannot get them, then you could substitute common purple aubergine.
  2. Heat a little oil in a wok and stir fry the garlic, then add in the curry paste, and stir till aromatic. Add in the squid, and stir fry briefly. This cooks very quickly and becomes rubbery if overcooked. You may prefer to lift the wok from the stove to stir in the squid. Add in the remaining ingredients, and stir till the flavors are combined. As soon as the squid is cooked transfer to a serving dish.
  3. Note: because the squid cooks so quickly, you might prefer to steam the squid, and to combine and reduce the other ingredients to create a dipping sauce.
  4. In either case serve with prik dong (pickled red chilis), nam pla prik
  5. (green chilis in fish sauce), prik phom (chili pwdr), sugar, and fresh grnd ginger.
  6. If you are serving it "dip style", then you could also add in a mild satay sauce as a contrasting dip. Those who prefer a hotter dip might also use nam prik narok (literally "the dipping sauce from Hell")