Thai chili paste stir fry with seafood mix is a very hot and spicy dish. The lime leaves and lemon juice work together to give it a distinctly sour tang. In this recipe, we have used a seafood mix, but you can also use pork, chicken, beef, or tofu.
Best served with Thai jasmine rice, this is a great recipe for those who like spicy stir fries with sharp flavors.
As with most Thai recipes, the ingredients below can be adjusted depending on your tastes – particularly when it comes to the number of chilies added.
Thai Chili Paste Stir Fry With Seafood Ingredients
- 200g pack of seafood mix
- 2 young eggplant bulbs
- 8 bird eye chilies (less if you are spice sensitive!)
- 1/2 cup of chopped green string beans
- 1/2 green pepper
- 1/2 red pepper
- 1/2 cup of baby eggplant bulbs
- A small handful of lime leaves
- 2 tablespoons of vegetable oil
- 2 tablespoons of chili paste
- 1 tablespoon of fish sauce
- 1/2 tablespoon of lemon juice
Thai Chili Paste Stir Fry With Seafood Cooking Instructions
Step 1: Cut the green string beans. Tear the storks off the baby eggplant and young eggplant, and wash them thoroughly.
Step 2: Chop the young eggplant into quarters. Slice the peppers.
Step 3: Remove the chili storks, and cut them open. Wash the peppers.
Step 4: Put 2 teaspoons of vegetable oil into a wok or pan, and set your cooker to a high heat. When the work is hot, put in 2 tablespoons of chili paste. Mix the vegetable oil and chili paste together. When the paste is sizzling, put in the seafood mix and stir contents together. Keep reading How to Order Wine with Confidence
Step 5: Once the seafood mix has been coated with the chili paste, pour in the chopped peppers, chopped young eggplant, chopped green string beans, baby eggplant, whole chilies, and lime leaves. Mix everything in the pan together, keep stirring thoroughly. Once mixed, lower the heat.
Step 6: Use a fish slice to squash the chilies in the pan to really release their spicy flavor into the pan.
Step 7: Now add 1 tablespoon of fish sauce, and 1/2 tablespoon of lemon juice. Keep stirring. By now the ingredients should have been cooking for about 5 – 10 minutes on a high heat, and a further 5 minutes on a lower heat. Once everything is cooked, serve, ideally with Thai jasmine rice.
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