Pad Ped Koong
King prawns in red chilli and coconut sauce
Prawns (Koong) and red chilli paste (Pad Ped) are key ingredients in this classic dish which can be found on many Thai restaurant menus. The addition of Jimmy’s satay sauce gives this dish a smoother and less spicy taste.
Serves: 2 persons
Shopping List
- 6 jumbo tiger or king prawns
- 1/2 tsp cornflour
- 1/2 tsp red chilli paste
- 2 tbsps Jimmy’s Satay Sauce
- 1/2 tin of coconut milk
- 10 lime leaves
- 6 Thai basil leaves
- 10g sliced bamboo shoots
- 4 cherry tomatoes
- 1/2 green pepper
- 2 spring onions
- Salt
- Cooking oil
Instructions
Tips & Hints
Use a little more paste if you like it hot or a little less if you prefer a milder dish.
