Asian > Thai

Pla Ra Phad Prik Khing (Stir-Fried Red Curry Paste with Fermented Fish Sauce) Recipe

Ingredients with Measurements:
- 1/2 cup of pla ra (fermented fish sauce)
- 2 tablespoons of red curry paste
- 1 tablespoon of vegetable oil
- 1/2 cup of sliced green beans
- 1/2 cup of sliced bell peppers
- 1/2 cup of sliced onions
- 1/4 cup of sliced kaffir lime leaves
- 1/4 cup of sliced basil leaves
- 1 tablespoon of palm sugar
- 2 tablespoons of fish sauce
- 1/4 cup of water

Special equipment needed:
- Wok or large frying pan

Step-by-step instructions:

1. Heat the wok or frying pan over high heat and add the vegetable oil.
2. Add the red curry paste and stir-fry for 1 minute until fragrant.
3. Add the sliced green beans, bell peppers, and onions to the wok and stir-fry for 2-3 minutes until the vegetables are slightly softened.
4. Add the pla ra, kaffir lime leaves, and basil leaves to the wok and stir-fry for 1-2 minutes until the vegetables are fully cooked.
5. Add the palm sugar, fish sauce, and water to the wok and stir-fry for 1-2 minutes until the sauce thickens and coats the vegetables.
6. Serve hot with steamed rice.


- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 105
- Fat: 5g
- Carbohydrates: 10g
- Protein: 6g
- Sodium: 1350mg

Substitutions for ingredients:
- Pla ra can be substituted with fish sauce or soy sauce.
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Green beans, bell peppers, and onions can be substituted with any vegetables of your choice.

Variations:
- Add sliced chicken, beef, or shrimp to the stir-fry for a protein boost.
- Add sliced mushrooms or baby corn for extra texture and flavor.
- Use different types of curry paste for a different flavor profile.

Tips and tricks:
- Make sure to stir-fry the vegetables quickly over high heat to prevent them from becoming mushy.
- Adjust the amount of palm sugar and fish sauce to your liking.
- Serve with a wedge of lime for an extra tangy flavor.

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

Reheating instructions:
- Reheat the stir-fry in a microwave or on the stove over medium heat until heated through.

Presentation ideas:
- Serve the stir-fry in a large serving dish and garnish with sliced red chili peppers and cilantro leaves.

Garnishes:
- Sliced red chili peppers and cilantro leaves.

Pairings:
- Steamed rice or noodles.

Suggested side dishes:
- Thai cucumber salad or papaya salad.

Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the vegetables are too crunchy, stir-fry them for a few more minutes until they are fully cooked.

Food safety advice:
- Make sure to cook the vegetables and meat thoroughly to prevent any foodborne illnesses.

Food history:
- Pla ra is a traditional Thai condiment made from fermented fish sauce.

Flavor profiles:
- Salty, spicy, and slightly sweet.

Serving suggestions:
- Serve hot with steamed rice and a side dish of your choice.

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Region: Thai

Taste: Spicy, Savory, Tangy, Umami, Fragrant