Prawn Yellow Curry
(Goong Pad Poong Karee)
This is a very tasty Authentic stir fry curry, quick and easy to cook, producing succulent prawns, (not rubbery) and a lovely delicate balance of flavours of seafood and garlic with a subtle hint of turmeric.
Thais refer to all Shrimps and Prawns as “Gung or Goong” collectively, merely differentiating them by size. Other countries call shrimps prawns and vice versa.
The Recipe below is a lovely example of Thai cooking simplicity, it’s a stir fried curry, quick and easy!
How to Make Thai Prawn Curry
Serves 2 (with rice)
1/2 Kilo Prawns (weight in shells)
4 Cloves Garlic
1/2 Small Onion
4 Spring Onions (scallions)
1 Tbs Thai Yellow Curry Powder
1 Tbs Fish Sauce
2 Tbs Oyster Sauce
1 Ts Chicken Stock Powder
1-2 Ts Sugar
150 ml Coconut Milk
2 tbs Oil
Prepare Prawns as per Preparing Prawns Thai Style Video
Chop Spring Onions
Chop the onion
Get all the sauces ready because it’s a quick cook
Pour the oil into the wok, bring to medium heat
Add the garlic and cook until it softens before adding the Yellow curry powder
Next add the Prawns and stir all together briefly
Now we add all the Fish sauce, Sugar, Chicken stock, Oyster sauce and quickly stir together
Next add the Coconut milk followed by the onions.
Leave to simmer for about 1 minute, shake the wok occasionally
Now stir and continue for about 1 minute, add the spring onions and it’s done
Serve with Perfect Jasmine Rice and a sprig of coriander to garnish. This lovely, non-spicy, Thai Prawn Curry can be a quick, simple and healthy snack for two, or served in a central bowl for sharing as part of a Thai Banquet meal. A great recipe to accompany and contrast this Thai Shrimp Curry would be Crispy Pork Stir Fry or maybe a nice Ginger Chicken Stir Fry.
Khwanjai’s Top Tips:
Blooming marvellous this is, and so easy and a delicious, healthy snack meal that’s quick to make!
We have a selection or Prawn recipes, which are all located within the Thai Seafood section.
The curry paste which is a powder: Make sure you get a Thai one, the Indian or Chinese versions are nothing like the same = not suitable alternatives!
Nice medium hot wok and constant heat all the way through the cooking
Stick to the timings and use the freshest Prawns you can get
The weight of prawns given in the recipe is for whole Tiger Prawns
If you want to spice this one up you can add 2-3 Thai chillies (sliced) at the same time as the garlic, that’s all you’ll need, any more will spoil the balance of flavours.
Did I mention it’s delicious!
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