Photograph of the finished Phat cha

Thailand · Xào thảo mộc Phat cha

Phat cha

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

What to get ready

  • Photograph of Squid Squid 1.6 lb
  • Photograph of Krachai fingerroot Krachai fingerroot 4.2 oz
  • Photograph of Red curry sauce Red curry sauce 2.8 oz
  • Photograph of Thai basil Thai basil 2.1 oz
  • Photograph of Thai lime leaves Thai lime leaves 12 leaves
  • Photograph of Chilli Chilli 16
  • Photograph of Fish sauce Fish sauce ¼ cup
  • Photograph of Green peppercorns Green peppercorns 2.1 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 The krachai rice noodles are sliced into very thin strands; this is the main flavor of the dish.
  2. 2 Score the squid body in a flower shape, then cut into bite-sized pieces.
  3. 3 Sauté the red curry sauce in hot oil until fragrant.
  4. 4 Add the squid and stir-fry quickly over high heat; squid that is cooked for too long will become tough.
  5. 5 Add galangal, green peppercorns, and lime leaves, season with fish sauce, then turn off the heat and sprinkle with basil.
Start cooking