Thai fried rice with prawns, or Khaw Pad Kung

Available at any restaurant or street stall, the different varieties of fried rice are highly popular in Thailand. Here's a recipe that includes curry paste.

Serves 2.

2 tablespoons vegetable oil

150 g prawns, peeled and deveined

2 garlic cloves, chopped

50 g onion, chopped

50 g snake beans, thinly sliced

1 teaspoon red curry paste

1 tablespoon fish sauce

1 teaspoon coconut sugar

400 g rice, cooked and chilled

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 beaten egg

100 g tomato, finely diced

10 g spring onions, coarsely chopped

3 coriander sprigs, coarsely chopped

Garnish: 2 lime wedges and a few cucumber slices

Stir-fry the prawns in oil until they are about 70% cooked (1 to 2 minutes cooking time depending on size) then add the garlic and onion and brown briefly. Then add the beans, curry paste, fish sauce and sugar. Stir briefly.

Then add the rice, soy sauce and oyster sauce. Mix vigorously and then push all the rice to one side of the pan or wok and scramble the egg on the other side. When the egg is dry, mix all the ingredients, including tomato, spring onions and coriander.

Serve immediately. Garnish with lime and cucumber.


As is often the case with Thai stir-fried rice and noodles, the success of the recipe depends on the speed of execution. In the case of this recipe, make sure that the rice is warmed up and evenly seasoned in the shortest possible time. Otherwise the rice will not have the desired texture.

The rice must be cooked in advance and refrigerated. It will be even better if the rice has been cooked the day before.

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