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Pad Ped Talay Recipe (Thai Spicy Seafood Stir Fry)

Pad ped talay with plump shrimp, sliced red chili, and long beans coated in spicy Thai curry paste.
Enjoy pad ped talay recipe, a Thai spicy seafood stir fry with shrimp and red curry paste. It's a quick, easy, and healthy meal, ready in under 30 minutes!
Praew
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Cuisine Thai
Course Main Course
Serving Size 1

Ingredients

US Customary - EU Metric
  • 10 oz mixed seafood
  • 2 tbsp red curry paste
  • 3 yard long beans, sliced
  • 1 large chili pepper, I used red spur chili, adjust to taste
  • 1 1/2 tbsp fish sauce
  • 1/2 tbsp white sugar
  • 3 kaffir lime leaves, torn
  • 3 tbsp water
  • 2 tbsp oil

Instructions

  • Place a wok or skillet over medium heat. Add oil and sauté the red curry paste until fragrant.
  • Add the seafood, gently stir-frying it until fully cooked, about 1–2 minutes.
  • Mix in the remaining ingredients, stirring gently until well combined, the sugar has dissolved, and the beans are tender to your preference. Serve immediately.

Notes

  • Use the nutrition card in this recipe as a guideline.
  • Feel free to add vegetables and use a mix of seafood.
  • Serve with rice.
Calories: 558kcal | Carbohydrates: 17g | Protein: 47g | Fat: 34g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Sodium: 4801mg | Potassium: 85mg | Fiber: 2g | Sugar: 9g | Vitamin A: 4752IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 1mg
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