Photograph of the finished Pad pong kari

Thailand · Mực xào bột cà ri trứng Pad pong kari

Pad pong kari

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Squid tubes Squid tubes 1.2 kg
  • Photograph of Curry powder Curry powder 72 g
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Fresh milk Fresh milk 320 ml
  • Photograph of Celery Celery 240 g
  • Photograph of Onion Onion 1.6
  • Photograph of Oyster sauce Oyster sauce 72 ml
  • Photograph of Green finger chillies Green finger chillies 8
  • Photograph of Oil Oil 160 ml
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Score the inside of the squid with dragon scale-like cuts, then cut into pieces and pat dry thoroughly.
  2. 2 Toss the curry powder in oil over low heat for 60 seconds until cooked and fragrant.
  3. 3 Beat the eggs with fresh milk; the milk makes the sauce smooth and creamy without needing cornstarch.
  4. 4 Sauté the squid over high heat for 60 seconds, then remove immediately.
  5. 5 Sauté the onions and celery for 90 seconds, then pour in the egg and milk mixture and stir gently for 60 seconds.
  6. 6 Add the squid, season with oyster sauce, then turn off the heat when the eggs are just set and soft, and sprinkle with chopped scallions.
Start cooking