-
Dec5
Pa Nang Gung : Red Prawn with Curry Sauce
Filed under: Curries, Fish & Seafood, Thai Cuisine; Tagged as: Curry Sauce, Gung, Pa Nang, Pa Nang Gung, Prawns, Red Prawn, Red Prawn with Curry SauceNo Comments
There’s plenty of good healthy light protein in prawns, and this is a nice way to eat them. Eat this dish with Thai fragrant rice, a good way to present them is to keep the head and tail on, and only shell the middle. It makes the dish look more stylish!
-
Dec5
Gung Pad Pong Karee : Curried Eggs & Shrimp
Filed under: Curries, Fish & Seafood, Thai Cuisine; Tagged as: Curried, Curried Eggs & Shrimp, Eggs, Gung, Gung Pad Pong Karee, Pad Pong Karee, shrimpNo Comments
This is a dish of scrambled, curried eggs served with shrimp and spring onion. Thailand has China to the north and India to the west and this dish is the Thai merging of those two traditions. Here I’ve used shrimp, you can also use crab and other seafood.
-
Dec5
Kang som Gung : Shrimp Sour Curry
Filed under: Curries, Fish & Seafood, Thai Cuisine; Tagged as: Curry, Gung, Kang som, Kang som Gung, shrimp, Shrimp Sour CurryNo Comments
Shrimp Sour Curry is a traditional food of Central & Southern Thailand. Think of it as curried soup. Although the ingredients are the same for the two refions, the south of Thailand variation tastes more spicy because they add more dry chilli during cooking. The Central Thailand version is closer to sweet and sour soup and is the one given here. This is medium hot.