Thais

Pla Ra Phad Phong Kari (Stir-Fried Curry Powder with Fermented Fish Sauce) Recipe

Ingredients with Measurements:
- 1/4 cup of vegetable oil
- 2 tablespoons of curry powder
- 1/2 cup of thinly sliced shallots
- 3 cloves of minced garlic
- 2 tablespoons of fermented fish sauce (pla ra)
- 1 tablespoon of sugar
- 1/2 cup of sliced green beans
- 1/2 cup of sliced bell peppers
- 1/2 cup of sliced carrots
- 1/2 cup of sliced mushrooms
- 1/4 cup of water
- Salt and pepper to taste

Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula

Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the curry powder and stir-fry for 30 seconds until fragrant.
3. Add the sliced shallots and minced garlic, and stir-fry for 1-2 minutes until softened.
4. Add the fermented fish sauce and sugar, and stir-fry for 1 minute until well combined.
5. Add the sliced green beans, bell peppers, carrots, and mushrooms, and stir-fry for 2-3 minutes until the vegetables are tender-crisp.
6. Add the water and stir-fry for another minute until the sauce is slightly thickened.
7. Season with salt and pepper to taste.
8. Serve hot with steamed rice.


- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
5. Temperature:
- Medium-high heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 180
- Fat: 14g
- Carbohydrates: 12g
- Protein: 3g
- Fiber: 3g

Substitutions for ingredients:
- You can use any type of vegetable you like, such as broccoli, cauliflower, or zucchini.
- If you don't have fermented fish sauce, you can use regular fish sauce or soy sauce instead.
- You can use any type of oil you like, such as canola oil or peanut oil.

Variations:
- You can add some sliced chicken, beef, or shrimp to make it a more substantial dish.
- You can add some chopped Thai basil or cilantro for extra flavor.

Tips and tricks:
- Make sure to stir-fry the curry powder for only 30 seconds to prevent it from burning.
- Don't overcook the vegetables, as they should be tender-crisp.
- You can adjust the amount of sugar and salt to your liking.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the leftovers in a microwave or on the stovetop until heated through.

Presentation ideas:
- Serve the stir-fry in a large bowl or platter, garnished with some chopped Thai basil or cilantro.

Garnishes:
- Chopped Thai basil or cilantro

Pairings:
- Steamed rice

Suggested side dishes:
- Thai cucumber salad
- Tom yum soup

Troubleshooting advice:
- If the sauce is too thick, add a little more water to thin it out.
- If the vegetables are too soft, reduce the cooking time.

Food safety advice:
- Make sure to cook the vegetables to a safe temperature of 165°F (74°C) to prevent foodborne illness.

Food history:
- Pla ra phad phong kari is a popular Thai dish that combines the flavors of curry powder and fermented fish sauce.

Flavor profiles:
- Spicy, savory, and slightly sweet

Serving suggestions:
- Serve the stir-fry with some steamed rice and a side of Thai cucumber salad for a complete meal.

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Region: Thai

Taste: Savory, Spicy, Umami, Tangy, Fishy