📍 Where this dish comes from: Bangkok · Wat Arun / Chao Phraya River
Discover the history of this region →
Discover the history of this region →
Nam Prik Pao (roasted chili paste) is Thailand’s most versatile condiment — dark, smoky, and complex. When combined with prawns in a screaming hot wok, the result is one of those dishes that makes you wonder how something so simple can be so extraordinary. The paste clings to each prawn, creating a rich, caramelised coating.
What You’ll Need
Servings: 3 servings
Calories: 310kcal
Ingredients
- 500 g large raw prawns peeled, tails on
- 3 tbsp Nam Prik Pao (roasted chili paste)
- 2 tbsp fish sauce
- 1 tbsp oyster sauce (keto-friendly)
- 1 handful Thai basil
- 3 garlic cloves minced
- 2 shallots sliced
- 3 tbsp coconut oil
- 2 tbsp coconut cream
- 1 red chili sliced
Instructions
- Heat the wok to maximum heat with oil.
- Fry garlic and shallots 30 seconds.
- Add Nam Prik Pao — it will sizzle dramatically. Fry 1 minute.
- Add prawns in a single layer. Leave 1 minute before tossing.
- Add fish sauce and oyster sauce.
- Toss the prawns 2–3 minutes total until pink and coated.
- Add coconut cream. Fold in basil off heat.
- Garnish with chili slices.
Nutrition
Serving: 1serving | Calories: 310kcal | Protein: 32g | Fat: 18g | Fiber: 0.5g
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Health Benefits
- Roasting concentrates the chili paste’s capsaicin and antioxidant carotenoids.
- Prawns provide complete protein with exceptional phosphorus content for bone health.
- High-heat wok cooking triggers the Maillard reaction, developing the deep aroma and flavour this dish is known for.
Pairs Well With
- Pad Thua Fak Yao Stir Fried Long Beans
- Yam Hed Mixed Mushroom Salad