48min 4 ppl
Pad Prik King Goong (Prawn)
18 minutes
4 people
Easy≤30 min & ≤6 steps
18 min · 6 steps
Easy: ≤30 min and ≤6 steps
320 kcalper person
Protein 24g
Carbs 14g
Fats 18g
About this dish
Plump prawns stir-fried through a dry, fragrant red curry paste with green beans and shredded makrut lime leaf, ready in the time it takes the prawns to turn pink.
Allergy Info
Fish, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Green beanstrimmed and cut into 4cm lengths250 g
- Makrut lime leavesfinely shredded5 leaf
Fish & Seafood
- Raw King Prawnspeeled and deveined500 g
Tins & Jars
- Thai red curry paste4 tbsp
Dried Goods
- Palm sugargrated20 g
Oils & Condiments
- Fish sauce1 tbsp
- Vegetable Oil2 tbsp
Utensils
- Wok
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Heat the vegetable oil in a wok over medium heat and fry the red curry paste for 2 minutes until fragrant and the oil begins to separate.
Approx. 4 minutes
2
Add the green beans and stir-fry for 3 minutes until just tender.
Approx. 3 minutes
3
Add the prawns, fish sauce and palm sugar, and stir-fry for 3 minutes until the prawns turn pink and opaque.
Approx. 5 minutes
4
Check the thickest prawn reads 63°C on a meat thermometer.
Approx. 2 minutes
5
Add the shredded makrut lime leaves and stir-fry for 1 minute until fragrant.
Approx. 2 minutes
6
Transfer to a serving plate and serve at once.
Approx. 2 minutes
