Stir-fried seafood with roasted chilli paste

(Pad Num Prik Pow)

Ingredients

Makes 4 servings

160g prawns

160g squid

160g fish

6 tsp chopped garlic

8 tbsp vegetable oil

2 litres of fish stock

4 tbsp roasted red chilli paste

2 tsp sugar

4 tsp fish sauce

4 tsp oyster sauce

4 tbsp fresh sweet basil leaves

8 long green beans chopped

4 tbsp spring onion chopped

4 tbsp sliced Thai Long chillies (pre-soak in hot water for 20 minutes)

ground pepper to taste

Information

Everyone should know how to cook a good staple Thai stir fry. Our recipe here is the work of Executive Chef Tummanoon from Phuket who has kindly shared one of the most popular dishes from his restaurant with us. The Thai Long chillies provide just the right kick!

Time

30 minutes

Instructions

Preheat the oil in a frying pan or wok and add garlic, follow with the prawns and fish and cook well adding the squid for the last couple of minutes
Add stock and season with fish sauce, sugar, oyster sauce, pepper and roasted chilli paste and cook
Finish with sweet basil, beans, spring onion and red chilli

Courtesy of: Chef Tummanoon, Executive Chef at the Boathouse Restaurant, Kata Beach, Phuket Island Thailand. If you would like to read more about Chef Tummanoon please see our friends page.

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