Shrimp in curry egg sauce – Pad Pong Karee

One of the most popular dishes in a Thai seafood restaurant is crabmeat stir-fried in a curry-egg sauce, said to be the invention of the Thai-Chinese couple who started Somboon Seafood. This one substitutes shrimp for crab, in case crabmeat is hard to come by.

Shrimp Pad Pong Karee topped with a fresh red chilli

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dinner, Lunch
Cuisine Thai
Servings 4 people


  • 1 kilo fresh shrimp
  • 3 tablespoons vegetable oil for frying
  • 1 tablespoon garlic garlic
  • ½ white onion chopped
  • 1 tablespoon soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon sugar
  • 1 teaspoon curry powder
  • 1 teaspoon ground pepper
  • 1 tablespoon roasted chilli paste nam prik pao
  • 3 tablespoons fish stock or 1/2 cube fish or vegetable stock dissolved in 3 tablespoons water
  • 1 egg
  • 125 ml 125 ml canned evaporated milk can be substituted for coconut milk
  • 3 finger-length red chillies prik chee fah, if available


  • Clean and devein the shrimp. Heat the vegetable oil in a wok. Over medium heat and fry the garlic and onion. Add the shrimp and fry until just cooked through.
  • In a bowl, mix the soy sauce, oyster sauce, sugar, curry powder, ground pepper, and roasted chilli paste with the fish stock and add to the wok. Add the egg and incorporate throughout the shrimp.
  • Add the milk and chillies. Mix well and serve immediately.
Keyword low carb
Tried this recipe?Let us know how it was!

For more recipe inspiration, visit

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.