Hello, my lovely friends.
Today, I'd like to share the chaotic and fun story of a customer's order yesterday: the delicious and spicy stir-fried seafood curry paste, or "stir-fried seafood with chili paste," as you can see in the picture.
😅 The chaos started when I thought there were no customers. Yesterday was a day of festivities: the vegetarian festival, a funeral, a housewarming, a village Manora dance, and several weddings. I assumed all the customers would be attending, so I hadn't cooked any rice (since I had several invitations, too).
Then the phone rang around noon. My husband answered the phone, and the order I heard was "stir-fried seafood curry paste." I was sweating profusely. Besides being shocked, I was also very worried. The customers must be hungry and waiting to eat. I couldn't tell them I wasn't cooking rice, so I decided to take the order and immediately ran to my relative's house next door to get two boxes of rice.
Then I rushed into the kitchen, opened the refrigerator, took out the frozen seafood ingredients, defrosted them, and prepared to cut the long beans and prepare everything in the blink of an eye. This chaos inspired me to think, "I have to capture these photos, write a story, and share this delicious recipe with my friends so they can read and try it."
📝 Recipe and method for making "Stir-fried Seafood Curry Paste" with a spicy kick.
This is the recipe I used yesterday. It's a rich, spicy Thai flavor with Southern curry paste. It's guaranteed to please even the most spicy lovers.
Ingredients and Ingredients
| Main Ingredients | Approximate Amount (Serves 1-2) |
|---|---|
| Seafood (shrimp, squid, etc.) | 200-300 grams (choose as desired) |
| Red curry paste (recommended: Southern curry paste) | 1-1.5 tablespoons (adjust to taste) |
| Chinese kale | 5-7 stalks (cut into 1-inch pieces) |
| Vegetable oil | 1-2 tablespoons |
| Water/stock | 2-3 tablespoons |
| Kaffir lime leaves | 4-5 leaves (remove the center stem) |
| Red chili peppers | 1-2 (sliced diagonally for garnish) |
| Basil leaves | 1 handful (add at the end) |
| Seasonings | Approximate Amount |
| --- | --- |
| Fish sauce | 1/2-1 tablespoon |
| Sugar | 1/2 teaspoon (to balance the flavor) |
| Oyster sauce (if desired) | 1 teaspoon |
Tip: For a more intense flavor, add chopped galangal or young peppercorns to the stir-fry with the green beans.
- Prepare ingredients:
- Thoroughly clean the thawed seafood (shrimp, squid) (e.g., split the backs of the shrimp, score the squid) and set aside to drain.
- Cut the kale into the desired size. Tear the kaffir lime leaves and chop the red chili peppers. Set aside.
method
- Stir-fry curry paste:
- Heat a wok over medium-low heat and add vegetable oil.
- Once the oil is hot, reduce the heat to medium-low. Add the curry paste and stir-fry until fragrant. Use a spatula to stir until the curry paste is cooked and the aroma is wafting.
- Add the seafood:
- Increase the heat to high to maintain high heat and prevent the seafood from releasing water.
- Add the seafood and stir-fry quickly until the seafood begins to change color and is almost cooked.
- Season and add vegetables:
- Add a little water or broth to prevent it from drying out.
- Season with fish sauce, sugar, and oyster sauce (if using). Stir-fry to combine.
- Add kale and stir-fry until wilted (do not over-stir to maintain crispness).
- Final step:
- Add torn kaffir lime leaves and diagonally sliced red chili peppers. Stir-fry quickly.
- Add basil leaves last. Stir-fry 1-2 times to combine, then turn off the heat immediately (this will keep the basil green and fragrant).
- Ready to serve:
- Scoop onto a plate and serve with the hot steamed rice I ran out to get (just like I did yesterday 😊).
I hope this recipe and story is helpful and brings a smile to your face. Even though it's been hectic, I've learned that preparation is crucial, and the reward is a delicious dish that customers love. 🧑🏻🍳🦑🦐🙏🏻
For today, I have to take my leave. See you again soon, friends. Thank you for following and supporting me. Thank you very much.
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