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Fish, South and Southeast Asian

Shrimp pad pong karee with jasmine rice

Pad pong karee is a Thai shrimp stir fry in a curry sauce bound with beaten egg and coconut milk, served with jasmine rice. For 4 people, it takes 30 minutes and costs €4.60 per person, at an easy skill level. The key is pouring the beaten egg in a thin stream into the hot sauce so it forms creamy ribbons, not small cooked pieces.

Tonight, shrimp pad pong karee, stir fried in a creamy curry sauce with beaten egg and celery, served with jasmine rice.

Shrimp pad pong karee with jasmine rice
Total time
30 min
Difficulty
Easy
Cost per person
€4.60
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall
The kids
They generally like it

Pad pong karee stands out for its texture, a lightly thickened curry sauce held together by beaten egg and coconut milk, coating the shrimp and celery that stays crunchy. The curry powder adds flavor without heat, while sugar and oyster sauce balance everything with the sweet and savory notes typical of Thai cooking.

It works well on a weeknight, ready in 30 minutes, but it is also polished enough to serve guests who have not tried this egg curry before. Kids generally enjoy the mild coconut milk and the silky sauce, especially if you go easy on the curry powder.

The ingredients

4 people

Fish counter

  • Raw peeled shrimp 600 g

Dairy

  • Eggs 3

Fruits and vegetables

  • Celery stalks 2
  • Onion 1
  • Garlic 3 cloves
  • Leek 1

Pantry

  • Coconut milkoften in the pantry 20 cl
  • Curry powderoften in the pantry 1 tbsp
  • Oyster sauceoften in the pantry 2 tbsp
  • Soy sauceoften in the pantry 1 tbsp
  • Sugaroften in the pantry 1 tsp
  • Sunflower oiloften in the pantry 3 tbsp
  • Jasmine riceoften in the pantry 300 g

Allergens Shellfish, Celery, Gluten, Mollusks, Fish, Soy, Eggs

The step by step recipe

  1. Cook the jasmine rice in boiling water, drain it and keep it warm. 12 min

    Cook the rice first, the dish comes together in just a few minutes.

  2. Mix the eggs with the coconut milk, curry powder and sugar.

    Beat without creating too much foam, the sauce should stay smooth.

  3. Stir fry the minced garlic and onion in the oil, add the shrimp and cook until pink. 4 min

    Sear over high heat, the shrimp should not release water.

  4. Add the sliced celery and leek, the oyster sauce and soy sauce, then pour in the egg mixture while stirring gently. 5 min

    Lower the heat as you pour, the egg sets gently.

  5. Let it thicken for a moment and serve with the rice.

    Serve right away, the sauce should stay creamy.

Our tips to get it right

  • Peel the shrimp well and remove the dark vein along the back if visible, it makes for a better bite.
  • Slice the celery and leek thinly and evenly, so they cook at the same rate and keep some crunch.
  • Use a wide pan or skillet rather than a narrow wok if you are not used to this dish, the egg sauce is easier to control over a larger surface.

The variations

  • Swap the shrimp for chunks of chicken or white fish, adjusting the cooking time before adding the sauce.
  • For a vegetarian version, replace the shrimp with pan seared firm tofu and swap the oyster sauce for extra soy sauce.
  • For kids, cut the curry powder in half and serve the sauce separately from the rice, some prefer to mix it themselves.

What to serve it with

  • Extra jasmine rice for the sauce
  • Fresh cucumber slices
  • Light unsweetened iced tea

Storage

Store leftovers in a sealed container in the fridge for up to 2 days, the egg texture holds up less well after that. Reheat gently in a pan over low heat, stirring, without letting it boil, so the sauce does not split. Freezing is not recommended because of the egg and coconut milk.

Questions about this dish

Can you make the egg sauce ahead of time?

It is best to beat the eggs with the coconut milk, curry powder and sugar right before cooking. The creamy texture forms better when the mixture is fresh and poured into a still hot sauce.

What can replace oyster sauce?

You can use an extra tablespoon of soy sauce mixed with a pinch of sugar instead. The flavor will be slightly less rounded, but the sauce stays balanced.

How do you keep the egg from forming lumps?

Pour the egg mixture in a thin stream into the simmering sauce and lower the heat as you pour. Stir gently so the egg cooks slowly into long ribbons.

Is celery essential to this dish?

It gives the dish its signature crunch, but you can swap it for bamboo shoots or sliced bell peppers if you do not have any. The flavor changes slightly, but the recipe still works.

How long does it take to make a shrimp pad pong karee with jasmine rice?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a shrimp pad pong karee with jasmine rice?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a shrimp pad pong karee with jasmine rice cost?

About €4.60 per serving, or €18.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, celery, gluten, mollusks, fish, soy, eggs. Always check the labels of the products you buy.

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