Photograph of the finished Goong pad pong kari

Thailand · Tôm xào bột cà ri Goong pad pong kari

Goong pad pong kari

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

What to get ready

  • Photograph of Prawns Prawns 800 g
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Curry powder Curry powder 48 g
  • Photograph of Evaporating milk Evaporating milk 240 ml
  • Photograph of Onion Onion 2
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Oyster sauce Oyster sauce 60 ml
  • Photograph of Dried chillies Dried chillies 8
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Peel the shrimp, leaving the tails intact, then stir-fry quickly until just cooked through and remove from the heat.
  2. 2 Beat the eggs with the evaporated milk and curry powder until smooth.
  3. 3 Sauté onions and dried chilies in oil until fragrant.
  4. 4 Pour the egg mixture into the pan, stirring gently over low heat so that the eggs form soft, fluffy clumps instead of drying out.
  5. 5 Add the shrimp, season with oyster sauce, sprinkle with chopped scallions, and turn off the heat immediately.
Start cooking