Stir Fried Shrimp with Curry Powder

As the curry powder is sprinkled into the wok consisting of garlic and chilis, the crackling sounds signal the aromas are released giving this tasty seafood dish its distinct flavor. Combined with fresh eggs and prawns cooked to a vibrant red complexion, this dish is ideal for a beach setting where each bite of this dish can be enjoyed as the ocean breeze gently caresses your face. With bold flavors such as this, no wonder it has become one of the better known dishes to Thai cuisine, known as Koong Pad Phong Garee (กุ้งผัดผงกะหรี่).


Main Ingredients

  • 300 grams prawns (peeled and deveined)
  • 1/2 white onion sliced
  • 2-3 pcs red chili
  • 2 eggs
  • 1 stalk celery leaves chopped
  • 2 stalks green onion

Seasoning Ingredients

  • 2 Tbsp yellow curry powder
  • 3 Tbsp oyster sauce
  • 1 fish sauce
  • 1 tsp granulated sugar
  • 2 Tbsp Tapioca flour and water

Creating your Dish

  1. Heat oil in wok then stir fry garlic, onions, and chilis
  2. Add the peeled prawns and cook slighly
  3. Pour in a half cup of water into the wok and bring to a boil
  4. Incorporate the dish with seasoning ingredients of oyster sauce, fish sauce, sugar and curry powder
  5. Stir in the cracked eggs into the mixture and add flour with water to thicken
  6. Garnish with leaves of celery and serve
Fresh prawns bought from the local market
Peeled prawns
Minced garlic and chopped chilis
2 cracked chicken eggs
Stalks of celery and green onion
Chopped celery and green onions
Sliced white onions
Stir fried shrimp with garlic and chili
Water added to the mixture
Mixture of flour and water to be added to thicken the dish
Adding the greens to the dish


Final product

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