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Quick Thai Shrimp Curry Stir-Fry Recipe | Goong Pad Pong Karee

  • Total Time: 25 minutes
  • Yield: 3-4 1x


Thai Shrimp Curry Stir-Fry is full of heart-warming flavors and what makes it even more amazing is it takes less than 30 minute from prep to finish!


  • 2 eggs
  • 1/2 cup milk or almond milk
  • 1 tbsp Thai chile paste
  • 1 tbsp curry powder
  • 1 tsp salt
  • 1 tsp sugar
  • 1/41/2 cup chicken broth, to taste
  • 1 tbsp cooking oil
  • 1 tbsp oil from Thai chile paste or vegetable oil
  • 1 small onion, thinly sliced
  • 4 garlic cloves, minced
  • 1 lb fresh jumbo shrimp, peeled and deveined (we like jumbo but use whatever you prefer)
  • 1 fresh red or green Thai chile, cut length-wise into 1/2 in. wide strips, seeds removed and deveined if you don’t want it too spicy (optional)
  • 1 cup of kale (or celery leaves)


  1. Whisk the eggs, milk, Thai chile paste, curry powder, salt, sugar and 1/4 cup chicken broth in a bowl until combined.
  2. Warm the vegetable oil and chile paste oil in a wok over high heat.
  3. When the oil is hot, add the garlic and onion until they smell amazing and the onion has softened up some.
  4. Add the shrimp and stir-fry until just starting to change color. It should only take about a minute or less. Don’t do it for too long since shrimp can overcook quickly.
  5. Add the egg mixture and chile strips, and stir-fry until the egg has cooked, and the shrimp are cooked through, about one to two minutes or so.
  6. If it looks too dry to you at this stage, and you want it more saucy, feel free to add some more chicken broth.
  7. Remove from heat, and stir in the kale.
  8. Serve with jasmine rice. Enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes