Craving a quick, flavorful, and satisfying meal that's bursting with Thai-inspired deliciousness? Look no further than this Pan-Fried Seafood Curry Wrap! This recipe offers a delightful twist on traditional Thai curry, packing all the aromatic spices and creamy coconut milk goodness into a convenient and portable wrap. Imagine tender seafood, perfectly cooked and infused with the rich flavors of red curry paste, nestled in a warm tortilla with crunchy vegetables – a culinary adventure in every bite. It's the perfect weeknight dinner, a satisfying lunch, or even a show-stopping appetizer.
This easy-to-follow recipe requires minimal ingredients and cooking time, making it ideal for busy weeknights or impromptu gatherings. Forget complicated cooking techniques and lengthy preparation; this recipe is designed for simplicity and speed. Ready to dive into the delicious details and create your own Pan-Fried Seafood Curry Wrap? Let's get started with the step-by-step instructions!
Tools Needed
- Pan (small non-stick recommended)
- Gas Stove
Ingredients
- Vegetables (for Hor Mok)
- Shredded Cabbage
- Kaffir Lime Leaves
- Chili Leaves
- Basil
- Coconut Milk: 100ml + 5 tbsp
- Rice Flour: 1 tsp
- Eggs: 5
- Red Curry Paste: 1.5 tbsp
- Seasoning Powder: 0.5 tsp
- Sugar: 1 tsp
- Fish Sauce: 0.5 tbsp
- Squid: 100g
- Shrimp: 100g
- Red Chili (chopped)
- Soy Sauce
Step-by-Step Instructions
Step 1. Prepare the Filling and Sauce
- Prepare vegetables for Hor Mok. Include shredded cabbage, kaffir lime leaves, chili leaves, and basil.
- In a pan, combine 100ml coconut milk and 1 tsp rice flour. Mix until the flour dissolves. Heat over low heat until thickened.
- In a bowl, whisk together 5 eggs, 1.5 tbsp red curry paste, 0.5 tsp seasoning powder, 1 tsp sugar, 0.5 tbsp fish sauce, and 5 tbsp coconut milk.
Step 2. Assemble and Pan-fry the Wrap
- Line a small pan with shredded cabbage. Add chopped basil.
- Add 100g each of squid and shrimp to the pan.
- Pour the prepared seafood curry mixture over the seafood and vegetables.
- Cook over low heat for 5-6 minutes.
Step 3. Finish and Garnish
- Pour remaining coconut milk over the cooked wrap. Sprinkle with chopped red chili and soy sauce.
- Garnish with shredded kaffir lime leaves. Serve hot with rice.
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- Use a small non-stick pan for easier cooking and cleaning.
- Adjust the amount of ingredients according to your preference and pan size.
- Add extra fish sauce and chili to taste.
Nutrition
- N/A
FAQs
1. Can I substitute the seafood?
Absolutely! Shrimp, scallops, cod, or even tofu work well. Adjust cooking time based on the seafood's thickness.
2. What if I don't have red curry paste?
You can substitute with green curry paste for a slightly different flavor profile, or even a blend of spices like turmeric, cumin, and coriander.
3. Can I make this ahead of time?
It's best enjoyed fresh, but you can prepare the curry filling ahead of time and store it in the refrigerator. Assemble the wraps just before serving.
This Pan-Fried Seafood Curry Wrap recipe delivers a vibrant explosion of Thai flavors in a convenient and satisfying package. With its quick preparation time and adaptable ingredients, it's a recipe you'll return to again and again. Enjoy the delicious results of your culinary adventure!