Dinner · 25 min · thai

Goong Pad Pong Kari

Large prawns does the heavy lifting here, with yellow curry powder rounding it out. A Thai dinner that takes 25 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Large prawns
• 2 tbsp Yellow curry powder
• 3 Eggs
• 1 cup Coconut milk
• 1 Onion
• 2 stalks Celery
• 2 tbsp Fish sauce
• 1 tbsp Oyster sauce

Steps

1. Toss the prawns with half the curry powder and salt; sear in hot oil 2 minutes until just pink and remove — they finish in the sauce.
2. Soften the onion and celery in the same wok 3 minutes until the onion turns translucent.
3. Stir in the remaining curry powder 30 seconds until fragrant, then pour in the coconut milk.
4. Beat the eggs with a splash of the hot sauce, then stream back in while stirring — the eggs thicken the curry into a silky, golden cloak.
5. Return the prawns and toss 2 minutes until the sauce clings and the prawns are just cooked.
6. Season with fish sauce and oyster sauce; pong kari should be rich, eggy, and gently spiced.
7. Serve over jasmine rice; this Bangkok seafood-house classic demands something to catch the sauce.

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