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Thai Chilli Paste Stir Fry – With Seafood

Thai chilli 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 flavours.

As with most Thai recipes, the ingredients below can be adjusted depending on your tastes – particularly when it comes to the amount of chillies added.

Thai Chilli Paste Stir Fry With Seafood Ingredients

• Serves 2
• 200g pack of seafood mix
• 2 young egg plant bulbs
• 8 bird eye chillies (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 egg plant bulbs
• Small handful of lime leaves
• 2 tablespoons of vegetable oil
• 2 tablespoons of chilli paste
• 1 tablespoon of fish sauce
• 1/2 tablespoon of lemon juice

Thai Chilli Paste Stir Fry With Seafood Cooking Instructions

Step 1: Cut the green string beans. Tear the storks off the baby egg plant and young egg plant, and was them thoroughly.

Step 2: Chop the young egg plant into quarters. Slice the peppers.

Step 3: Remove the chilli storks, and cut them open as shown in video. 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 wok is hot, put in 2 tablespoons of chilli paste. Mix the vegetable oil and chilli paste together. When the paste is sizzling, put in the seafood mix and stir contents together.

Step 5: Once the seafood mix has been coated with the chilli paste, pour in the chopped peppers, chopped young egg plant, chopped green string beans, baby eggplant, whole chillies, 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 chillies in the pan to really release their spicy flavour 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.

Thai Chilli Stir Fry With Seafood Chopped Ingredients

Thai Chilli Stir Fry With Seafood In Pan

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Thai Basil And Chilli Stir Fry With Beef Recipe

This spicy stir fry recipe is common throughout Thailand. Bulked with rice and topped with a fried egg, it is a delicious tasting, cheap, easy to prepare and filling meal.

Spicy and meaty, pretty much every visitor to Thailand is sure to have tried and enjoyed this recipe.

Usually served with minced pork, however I have used minced beef. You can also use minced chicken. The egg is optional, but I find it goes well with the dish as a whole.

Thai Basil And Chilli Stir Fry With Beef Ingredients

• Serves 2
• 250g minced beef
• 1/2 red pepper
• 5 bird eye chillis
• 1/2 cup of thai holy basil leaves
• 2 tablespoons of oyster sauce
• string green beans
• 3 cloves of garlic
• 1 1/2 tablespoons of vegetable oil
• Optional: 2 fried eggs

Thai Basil And Chilli Stir Fry With Beef Cooking Instructions

• Step 1: Peel and finely chop the garlic
• Step 2: Thinly slice the chillies, ensuring you remove the green stork beforehand
• Step 3: Slice the peppers, removing any seeds
• Step 4: Thinly slice the green beans
• Step 5: Heat a pan or wok on a high heat, and then add the vegetable oil
• Step 6: Add the garlic, stir in with the oil, then add the chillies and mix together for 1 minute
• Step 7: Add the minced beef, and cook for a couple of minutes until brown
• Step 8: When the mince has browned, add the peppers and green beans. Keep stirring
• Step 9: Add the oyster sauce, stir for 1 minute, then add the basil. Let everything simmer for 2 minutes longer, stirring often. Then serve with rice and a fried egg