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Thai with Kittikanya – Shrimp Pad Pong Ka Ree

serves 2

INGREDIENTS:            ts = teaspoon tbsp = tablespoon

  • 1 cup shrimp, peeled and deveined, dried with paper towels
  •  tbsp chopped garlic
  • 1/2 cup white onion, cut into long strips
  • 1 cup red and/or yellow sweet pepper, cut into long strips
  • 1/4 cup scallions/green onion, cut into 1-inch pieces
  • 2 handful Thai basil leaf
  • 2 tbsp Thai chili jam
  • 2 tbsp thin soy sauce, Dragonfly brand
  • 2 egg
  • 4 tbsp cream
  • 1 ts stock powder
  • 1 ts sugar
  • 1 ts white pepper
  • 2 tbsp oyster sauce
  • 1 fresh red chili
  • 1 tsp power curry
  • Coriander/cilantro leaves for garnish (optional)
  • A dash of white pepper powder




  • Heat oil in a wok, or non-stick sauté pan, over medium-high heat. Add garlic and stir until it turns golden. Add onion and sweet peppers and stir for about 30 seconds. Add shrimp stir for a minute.
  • Add the Thai chili jam, thin soy sauce, oyster sauce, sugar, stock power, cream. Mix well.
  • Add it to the pan. Stir quickly. Taste and adjust. Before it ready put a hand full of Thai basil leave.
  • Serve immediately with cooked rice and prik-nam-pao for some heat. Garnish with cilantro leaves, if used.



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