ทะเลผัดฉ่า

Origin

Seafood spicy stir-fry (Pad Cha) is a regional specialty of southern Thailand, especially popular in Pattani and Songkhla provinces. Influenced by Hakka Chinese and Muslim culinary traditions, this dish uses bold spices to counteract the humid climate.

Appearance and Flavor

The dish features an orange-red hue from dried chilies and coconut milk, with a fragrant blend of galangal, lemongrass, and kaffir lime leaves. It delivers intense spiciness balanced by the creamy sweetness of coconut milk and a refreshing tang from lime juice—creating a harmonious, thrilling flavor in every bite.

Ingredients

200 grams shrimp, 200 grams squid, 200 grams clams, 1 cup coconut milk, Pad Cha curry paste (dried chilies, garlic, coriander root, galangal, lemongrass), 2 tablespoons fish sauce, 1 teaspoon sugar, 1 lime, torn kaffir lime leaves

Serving Method

Serve hot with steaming white rice. Dip into seafood sauce or enjoy with a cold beer to cool down the heat.

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