Pad Ped Koong
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
- 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
- Cooking oil
- To prepare the prawns, twist the head off the body. Peel away the shell and legs in segments until you get to the tail. Pinch the tail and gently pull the body out. Take the tip of a sharp knife and make an incision to expose the vein, which will either be down the back or running along the belly of the prawn, and remove.
- Coat the prawns with cornflour and a little water which will help prevent overcooking the prawns later in the process.
- Cut the cherry tomatoes in half and cut the green pepper into bite size chunks. Wash and cut the spring onion into 3-4 cm lengths.
- In a hot wok, add 2 tablespoons of cooking oil frying the prawns until pink. Remove from the wok and set aside.
- In the same wok fry the lime leaves so the aroma infuses into the oil and then add add all the vegetables except for the Thai basil leaves. Stir well and then add the Jimmy's satay sauce, chilli paste and coconut milk. Stir well and simmer for 30 seconds.
- Return the prawns to the sauce. Add the basil leaves and simmer a further 30 seconds. Add salt if required to taste.
- Serve with rice or noodles for a classic Thai dish.
Use a little more paste if you like it hot or a little less if you prefer a milder dish.