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Thai Chilli Paste Stir Fry - With Seafood

Thai chilli paste stir fry with seafood mix is a very hot and spicy dish. The lime leaves and lemon juice work together to give it a distinctly sour tang. In this recipe we have used a seafood mix, but you can also use pork, chicken, beef, or tofu.

Best served with Thai jasmine rice, this is a great recipe for those who like spicy stir fries with sharp flavours.

As with most Thai recipes, the ingredients below can be adjusted depending on your tastes - particularly when it comes to the amount of chillies added.

Serves 2

200g pack of seafood mix

2 young egg plant bulbs

8 bird eye chillies (less if you are spice sensitive!)

1/2 cup of chopped green string beans

1/2 green pepper

1/2 red pepper

1/2 cup of baby egg plant bulbs

Small handful of lime leaves

2 tablespoons of vegetable oil

2 tablespoons of chilli paste

1 tablespoon of fish sauce

1/2 tablespoon of lemon juice

Step 1: Cut the green string beans. Tear the storks off the baby egg plant and young egg plant, and was them thoroughly.

Step 2: Chop the young egg plant into quarters. Slice the peppers.

Step 3: Remove the chilli storks, and cut them open as shown in video. Wash the peppers.

Step 4: Put 2 teaspoons of vegetable oil into a wok or pan, and set your cooker to a high heat. When the wok is hot, put in 2 tablespoons of chilli paste. Mix the vegetable oil and chilli paste together. When the paste is sizzling, put in the seafood mix and stir contents together.

Step 5: Once the seafood mix has been coated with the chilli paste, pour in the chopped peppers, chopped young egg plant, chopped green string beans, baby eggplant, whole chillies, and lime leaves. Mix everything in the pan together, keep stirring thoroughly. Once mixed, lower the heat.

Step 6: Use a fish slice to squash the chillies in the pan to really release their spicy flavour into the pan.

Step 7: Now add 1 tablespoon of fish sauce, and 1/2 tablespoon of lemon juice. Keep stirring. By now the ingredients should have been cooking for about 5 - 10 minutes on a high heat, and a further 5 minutes on a lower heat. Once everything is cooked, serve, ideally with Thai jasmine rice.