🌶️ Stir-fried seafood curry: A delicious dish that will win the he...

The “Seafood Curry Stir-Fry” is one of the most delicious and flavorful dishes that Thais love. It's a dish that regular customers often order over rice, showing that their skills are truly outstanding.

🌶️ Seafood Curry Stir-Fry: A Signature Dish That Customers Will Order Again

Hello fellow foodies and cooks! Today, we have another delicious story to share with you. It's a signature dish that every restaurant makes, and customers order again and again: the “Seafood Curry Stir-Fry.”
Normally, regular customers call in and order this dish as a “serving of rice.” But yesterday, this customer took it up a notch, ordering a full plate as a “side dish.” Just thinking about the firm shrimp and squid tossed in a spicy, deep red curry paste, fragrant with kaffir lime leaves and basil, makes your stomach rumble, doesn't it?

This dish isn't just full of flavor, it also showcases the freshness of the ingredients. The spiciness of the curry paste helps to enhance the sweetness of the seafood. So, if you're ready, let's get started on this incredibly spicy dish!

Recipe and Method: Seafood Curry Stir-Fry (Serves 1-2)

This recipe emphasizes rich flavor, fragrant curry, and bouncy seafood.

🦐 ## Ingredients and Ingredients

Ingredients	Quantity (approximate)	Notes
Seafood
Fresh Shrimp	150 grams	Peeled, deveined, and deveined
Fresh Squid (cut into rings or pineapple eyes)	150 grams
Seasonings and Vegetables
Red Curry Paste (Red Curry Paste)	2-3 tablespoons	Adjust to taste
Green Beans (cut into pieces)	1/2 cup
Vegetable Oil	2 tablespoons	For Stir-frying
Seasonings
Fish Sauce	1 tablespoon
Sugar or Palm Sugar	1/2 teaspoon
Oyster Sauce	1 tablespoon
Water/Stock	2-3 tablespoons	For stir-frying to prevent over-drying
Spices for added aroma
Kaffir Lime Leaves (Remove the center stem)	4-5 leaves
Basil leaves	1 handful
Red chili peppers (sliced diagonally)	1-2 peppers	for garnish

🍳 Detailed steps
To stir-fry the curry paste for a fragrant and non-sticky seafood dish, here are some simple tips:

Prepare the ingredients:

Wash and prepare the seafood. Drain thoroughly.
Prepare the vegetables: Slice the long beans and red chili peppers. Prepare the torn kaffir lime leaves and basil leaves.

Stir-fry the curry paste until fragrant (the heart of this dish):

Heat a wok over medium heat and add 2 tablespoons of vegetable oil.
When the oil is hot, add the red curry paste and stir-fry until the curry paste is cooked and the aroma wafts throughout the kitchen. This helps draw out the oils from the curry paste.
If the curry paste begins to dry out, add a little water/stock to help it stir-fry easily and prevent it from burning and sticking to the pan.

Add seafood and vegetables:

When the curry paste is fragrant, increase the heat to high and add the shrimp and squid.
Stir-fry quickly (do not over-stir, as this will make the seafood tough and tough). Stir-fry until the color changes and the vegetables begin to cook.
Add the long beans and stir-fry to combine.

Seasoning and Add Aroma:

Season with fish sauce, sugar, and oyster sauce.
Stir-fry until all ingredients are combined and the seasoning coats the seafood and vegetables.
Add the torn kaffir lime leaves and diagonally sliced red chili peppers.

Final Step for Perfect Aroma:

Finally, add the basil leaves.
Stir-fry briefly once or twice to allow the basil leaves to wilt and release their aroma. Adding the basil and stir-frying quickly will help maintain the beautiful green color.
Turn off the heat, remove from heat, and serve with hot steamed rice.