Pad Pong Karee Talay (Stir-Fried Yellow Curry Seafood)
This stir-fried yellow curry seafood dish (pad pong karee talay) offers authentic Thai flavors, and it’s ready in 30 minutes for a quick and easy meal.
Ingredients
- 6 medium shrimp, deveined, peeled
- 1/2 cup or 5 oz squid, sliced
- 1 tablespoon yellow curry powder
- 1 tablespoon chili paste, see notes
- 1/2 teaspoon white sugar
- 1/2 tablespoon golden mountain sauce
- 1 tablespoon oyster sauce
- 1 large egg
- just under 1/2 cup evaporated milk
- 3 tablespoons oil
VEGETABLES
- 2 cloves garlic, minced
- 1/2 onion, sliced
- 2 chilies, adjust to taste
- 1/2 cup carrots, chopped
- a handful celery, chopped
- 3 green onions, chopped
Instructions
- In a large bowl, whisk together chili paste, sugar, golden mountain sauce, oyster sauce, egg, and evaporated milk. Whisk into a smooth, well-blended mixture.
- Heat oil in a wok over low-medium heat. Toss in the garlic and yellow curry powder, stirring until fragrant, about 30 seconds.
- Add the shrimp and squid, sizzle and occasionally flip until they're just cooked.
- Add the mixture you made in step 1 and let it mingle with the seafood until the egg is set.
- Stir in the harder vegetables first, like carrots and onions, and stir-fry until soft to your liking. Lastly, toss in the green onions, chilies, and celery. Turn off the heat and serve immediately with rice.
Notes
- Use the nutrition card in this recipe as a guideline.
- Chili paste: Use my recipe for Thai chili paste aka nam prik pao for the best flavor.
Calories: 483kcal | Carbohydrates: 23g | Protein: 35g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 392mg | Sodium: 488mg | Potassium: 928mg | Fiber: 2g | Sugar: 12g | Vitamin A: 5539IU | Vitamin C: 76mg | Calcium: 255mg | Iron: 2mg
