Spicy Dry Curry Seafood Stir-Fry — Khua Kling Talay
A Southern Thai dry-fried seafood stir-fry with squid and shrimp tossed in a fiery red curry paste with fresh turmeric, kaffir lime, and bird chillies, cooked dry without coconut for a glossy spice-clinging seafood plate over jasmine rice.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pound fresh turmeric, bird chillies, and black peppercorns in a mortar to a coarse paste. Mix with red curry paste in a bowl. Stack kaffir lime leaves, roll tightly, and slice into thin shreds. Peel and devein shrimp; cut squid into rings. Cut long beans into 4cm lengths. Slice long red chillies.
Bloom
Heat 4 tbsp oil in a wok over medium heat 1 minute. Add spice paste and fry 2 minutes until deeply fragrant, oil turns deep yellow-orange, and kitchen smells of warm turmeric and bird chillies.
Sear
Add long beans over medium-high heat, toss 2 minutes until coated red and starting to soften. Add shrimp and squid; stir-fry 2–3 minutes until shrimp turn pink and squid curls cleanly.
Build
Increase heat to high. Add fish sauce and palm sugar; toss continuously 60–90 seconds until seafood clings dry to spice oil, surfaces glisten orange, and long beans are crisp-tender.
Finish and plate
Kill heat, fold in lime leaf shreds and sliced red chillies until just bruised and aromatic. Divide dry-fried seafood between two plates over jasmine rice with chilli oil drizzled across the top.
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