Pad Phed Koong – King Prawns In Red Chilli Coconut Sauce

Serves - 2 persons

Tips & hints

Pad Ped or Pad Phed is a name for Thai red chilli paste, use it for cooking meat, seafood or noodle. koong means prawns. this famous Thai dish is widely available in Thai restaurant menu. In this recipe, we added Jimmy Sate as an extra ingredient to give this dish a smoother and less spicy taste.

Pad Ped or Pad Phed is a name for Thai red chilli paste, use it for cooking meat, seafood or noodle. koong means prawns. this famous Thai dish is widely available in Thai restaurant menu. In this recipe, we added Jimmy Sate as an extra ingredient to give this dish a smoother and less spicy taste.

Ingredients:

• 6 Jumble size tiger prawns

• 1/2 tsp cornflour for marinade

• 1/2 tsp red chilli paste

• 2 tbsps Jimmy Sate from jar

• 1/2 tin of coconut milk

• 10 lime leaves

• 6 Thai basil leaves

• 10g sliced bamboo shoot

• 4 cherry tomatoes

• 1/2 green pepper

• 2 spring onions,

• Salt according to taste

• oil for cooking

Method:

1. Remove shell from prawns but leave the tail on. Remove vein and coated the prawns with cornflour and a little water, this process is to prevent the jumble prawns over-cook due to their size.

2. Cut cherry tomatoes in halves, cut the green pepper in bite sizes, clean and cut the spring onion into 3-4 cm lengths.

3. In a hot wok, add 2 tablespoons of cooking oil, first fry the prawns in oil until pink, remove from wok and set aside.

4. In the same wok fry the lime leaves until the oil is aromatic, add all the vegetables except Thai basil leaves, stir well and then add Jimmy's sate, chilli paste and coconut milk, stir well again and simmer for 30 seconds

5. Return the prawns to the simmering sauce and add basil leaves, simmer a further 30 seconds.