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Goong Pad Prik Pao | Spicy Thai Chili Prawns
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25 min
Quick
Gurkerl Küche
Knackige Garnelen in einer aromatischen, leicht süßlich-scharfen Chilisauce mit frischem Basilikum, roter Paprika und duftendem Jasminreis – ein thailändischer Wok-Klassiker in unter 25 Minuten.
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to the package instructions and keep warm.
Rinse the prawns thoroughly and pat dry. Finely chop the garlic and red chili pepper. Cut the bell pepper into bite-sized strips and slice the spring onions diagonally into about 2 cm long pieces. Rinse the fresh basil and shake dry.
In a small bowl, mix the red curry paste, oyster sauce, soy sauce, fish sauce, and cane sugar with 2 tbsp of water until the sugar has completely dissolved.
Chef's tip
For an even more authentic Thai flavor, real Thai Krapao or Horapa basil is particularly well suited.
If you like it even spicier, you can finely chop additional fresh Bird's Eye chilies and sauté them directly with the garlic.
Ingredients
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