Photograph of the finished Hoy lai pad prik pao

Thailand · Nghêu xào ớt chưng

Hoy lai pad prik pao

25 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Clams Clams 1.2 kg
  • Photograph of Thai roasted chilli paste Thai roasted chilli paste 100 g
  • Photograph of Thai basil Thai basil 40 g
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Chilli Chilli 4
  • Photograph of Fish sauce Fish sauce 40 ml
  • Photograph of Sugar Sugar 20 g
  • Photograph of Oil Oil 60 ml

Method

  1. 1 Soak the clams in diluted salt water for 20 minutes to remove all the sand, then rinse them thoroughly.
  2. 2 Sauté minced garlic and sliced chilies in hot oil for 1 minute until fragrant.
  3. 3 Add Thai chili paste and stir for 1 minute, then add fish sauce and sugar.
  4. 4 Add the clams, cover, and stir-fry over high heat for 5 minutes until all the clams have opened.
  5. 5 Add the Thai basil, stir quickly for 30 seconds, then scoop onto a plate and serve hot.
Start cooking