Pad Pong Karee Goong (Prawns Stir Fried in Yellow Curry with Egg)
Plump prawns tossed in a golden, creamy curry sauce with soft egg curds, celery and spring onion. Ready in 25 minutes.
Made with Thai yellow curry paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 mins
- LevelMedium
- Costabout £3.27 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cook the jasmine rice following the packet instructions and keep it covered.
12 min - 2
Whisk the eggs with the coconut milk and 2 tablespoons of your ready made Thai yellow curry paste (see the base recipe) until mostly smooth.
- 3
Heat the oil in a wide frying pan or wok over a high heat. Fry the rest of the paste and the onion for 1 minute until fragrant.
1 min - 4
Add the prawns and stir-fry for 2 to 3 minutes until they turn pink and curl.
2 min 30 s - 5
Add the celery, fish sauce and sugar, then pour in the egg mixture. Stir gently for 2 minutes as the egg sets into soft, golden curds.
2 min - 6
Fold in the spring onions and chilli and cook for 30 seconds. The prawns must be pink all the way through and the egg fully set.
- 7
Serve straight away with the rice.
Tips
- Traditionally the sauce is thickened with evaporated milk. Coconut milk keeps this dairy free and tastes lovely.
- Use a very hot pan and do not leave the prawns sitting, or they turn rubbery.
- Raw tiger prawns work too. Make sure they are fully pink before you serve.
Storing and freezing
Best eaten straight away. Keep leftovers covered in the fridge for up to 1 day and reheat until steaming hot all the way through. Do not freeze.
Questions
Can I make it with crab?
Yes, this is the classic version. Use 300 g of picked white and brown crab meat in place of the prawns and add it with the egg mixture, stirring gently.
Can I make it egg free?
Not really, as the egg curds are the point of the dish. For an egg free alternative, make Gaeng Kari Pla or the chicken curry with the same paste.
Is it very hot?
No, it is mild and creamy. Leave out the fresh red chilli for the gentlest version.
More made with thai yellow curry paste
Thai Yellow Curry Chicken Drumsticks with Sweet Potato and Green Beans
GFDFEFKhao Mok Gai (Thai Chicken Biryani with Yellow Spices)
GFEFNFGaeng Kari Moo Sapparot (Thai Yellow Curry Pork with Pineapple)
GFDFEFKhao Soi Gai (Northern Thai Chicken Curry Noodle Soup)
DFNFHPDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.