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Thai Kitchen Recipes

Seafood with Basil

(Pad Kee Mao Talay)

This recipe is for one of the favorite dishes of the Thai people. It will serve 6 with rice in a multi-course shared family-style meal.



  • Cook Time:5 minutes
  • Prep Time:20 minutes
  • Level of Difficulty:medium
4

Ingredients:

8 mussels in the shell

1/2 (250 g) pound halibut fillet, cut into 1 1/2-inch chunks

1/3 pound (167 g) sea scallops

1/3 pound (167 g) large shrimp, peeled, deveined and butterflied

10 to 15 fresh Thai chiles (prik kee noo), thinly sliced

12 to 15 cloves garlic or 1 large head garlic, chopped

1 teaspoon (5 mL) minced cilantro roots or stems

2 tablespoons (30 mL) vegetable oil

2 shallots, thinly sliced

1 tablespoon (15 mL) Chinese oyster flavored sauce

1 tablespoon (15 mL)Thai Kitchen® Premium Fish Sauce or to taste

1 teaspoon (5 mL) sugar

1 cup (250 mL) holy basil leaves (bai gra pao), flower buds may also be used

1 red jalapeno pepper, cut into long slivers with seeds

1 tablespoon (15 mL) whole green peppercorns (optional)

Cooked Thai Kitchen® Jasmine Rice

Directions:

PREPARE the seafood. Rinse, drain well and pat dry.

POUND the Thai chiles, garlic and cilantro roots with a mortar and pestle until it forms a paste. (Or use a blender or food processor).

HEAT oil in large skillet or wok on high heat. Add chile paste mixture and shallots; stir fry 30 seconds or until fragrant. Add mussels; stir fry 30 seconds. Add fish; stir fry 15 to 20 seconds. Add scallops and shrimp; stir fry 1 minute or just until shrimp turns pink. Add oyster sauce, fish sauce and sugar; stir fry 30 seconds. Add basil, slivered jalapeno and peppercorns; stir fry 1 minute or until basil is wilted.

SERVE with cooked Jasmine Rice.

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