Entree: Thailand – Southern Thailand – ผัดฉ่าทะเล ➤ Phat Cha Talay (Spicy aromatic stir-fried mixed seafood with herbs)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 1 lb (454 g) mixed seafood (shrimp, squid rings, mussels or clams)
- 2 tbsp (30 ml) vegetable oil
- 6 Thai bird's eye chilies, crushed or chopped (adjust to taste)
- 4 garlic cloves, minced (about 12 g)
- 2 shallots, thinly sliced, approx. 2 oz (60 g)
- 1 stalk lemongrass (white part only), finely sliced, about 1 tbsp (15 g)
- 1 tsp (5 g) fresh turmeric, finely minced (or 1/2 tsp / 1 g ground turmeric)
- 3 kaffir lime leaves, thinly shredded
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 ml) light soy sauce
- 1 tsp (4 g) palm sugar or brown sugar
- 1/4 cup (60 ml) water or light seafood stock
- 1 cup (25 g) fresh holy basil leaves (bai kaprao)
- Lime wedges to serve

Instructions

1. Rinse and pat dry the mixed seafood; set aside. Have all aromatics prepared before cooking.
2. Heat the oil in a large wok or heavy skillet over high heat until shimmering.
3. Add the garlic, bird’s eye chilies, shallots, lemongrass and turmeric. Stir-fry quickly for 30–45 seconds until fragrant but not burned.
4. Add the mixed seafood and toss over high heat for 1–2 minutes until the shrimp start to turn opaque and squid firms; keep the seafood moving to avoid overcooking.
5. Stir in the fish sauce, oyster sauce, soy sauce, palm sugar and the water or stock. Toss vigorously to coat and cook for another 1–2 minutes until seafood is just cooked through.
6. Add the shredded kaffir lime leaves and the holy basil leaves; toss until the basil is wilted and aromatic, about 20–30 seconds.
7. Remove from heat, adjust seasoning with additional fish sauce or lime if needed, and serve immediately with lime wedges and steamed jasmine rice.