Kung pad numprik poaw (prawns with roasted chilli sauce and cashew nuts)
"This is the easiest and tastiest Thai dish you can cook. My husband always says “It sets my taste buds alight and warms the cockles of my heart”. One great thing about this dish is it’s not as hot as its sounds, anyone can enjoy it. For spicy food lovers, you can sprinkle dry cracked chilli on top of it."
Ingredients
Method
Ingredients
- 3 Tbsp cooking oil
- 4 cloves garlic, minced
- 4 Tbsp Thai roasted chili paste (you can find this in Asian markets)
- 1 ½ Tbsp fish sauce
- 1 ½ Tbsp soy sauce
- 1 Tbsp white vinegar
- 1 Tbsp sugar
- 20 medium sized peeled prawns
- 3 small sized tricolor capsicums (red yellow and green), cut in large dices
- 1 medium sized white onion, cut into medium slices
- 2 spring onions, cut into 1 inch long slices
- 1 cup roasted cashew nuts
- 2 cups jasmine rice
- Dry cracked chili (for spicy food lovers)
Method
- Cook Jasmine rice first, so when the dish is ready, the rice is ready too.
- Set a frying pan on a stove on medium heat, and add cooking oil.
- When the oil is hot, add minced garlic, and stir the garlic until it is a golden brown colour.
- Add Thai roasted chili paste, fish sauce, soy sauce, white vinegar and sugar.
- Stir the ingredients until they are well combined and have a thick sauce texture.
- Add prawns to the sauce, stir and cook them for about 4 minutes. Don't overcook the prawns.
- Add tricolor capsicums and white onions and mix well. Quickly cook the vegetables, so they are still crunchy.
- Turn off the heat, and add spring onion and cashew nuts. Stir all the ingredients until they are well combined.
- Serve this delicious Kung Pad Numprik Poaw with steamed jasmine rice.
- For spicy food lovers, you can sprinkle dry chili on top of the dish and enjoy.