ผัดกะเพรากุ้ง (Pad Krapow Kung)
Gai Pad Krapow Kung is a quick, delicious dinner option that brings the vibrant flavors of Thailand right to your kitchen!
Start by washing the shrimp under cold water and patting them dry with a paper towel.
Mince the garlic and slice the bird's eye chili (remove seeds for less heat if desired).
In a large frying pan or wok, heat 2 tablespoons of vegetable oil over medium-high heat for about 1 minute.
Add the minced garlic and sliced chili to the pan, stir-frying for about 30 seconds or until fragrant.
Add the shrimp to the pan, cooking for about 2-3 minutes until they turn pink.
Stir in 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of sugar. Continue to cook for another 2 minutes, ensuring everything is well combined.
Turn the heat down to medium, and add 1 cup of basil to the pan, mixing it in gently. Cook for an additional 1-2 minutes until the basil wilts.
In a separate small pan, fry the eggs sunny-side up with a little oil while the curry is cooking, about 2-3 minutes or until the whites are set.
Serve the shrimp mixture hot, topped with the fried eggs.
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- Serve it over a bed of jasmine rice or decorate it with avocado slices for a colorful arrangement.
- Try adding bell peppers or snap peas for extra crunch and color.
- Make it a wrap by using lettuce leaves for a fresh, low-carb option.
- For a richer flavor, consider adding a splash of fish sauce.
- Using a combination of Thai basil and sweet basil can add depth to the dish.
- Adjust the level of spiciness by adding more or fewer chilies.
- fat: 15 grams
- protein: 30 grams
- calories: 350
- carbohydrates: 20 grams
This dish offers a balance of protein from the shrimp, healthy fats from the eggs, and vitamins from the basil and spices, making it a nutritious meal.
