Go Back
–+ servings

Goong Pad Nam Prik Pao Chili Paste Prawns

Plump prawns wok-fried in Thailand's precious roasted chili paste with basil and a hint of coconut — intensely fragrant and satisfying.
Print Recipe
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Course: Main Course
Cuisine: Thai
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
Tried this recipe?Let us know how it was!