Khao Pad Goong


For 2 (For 4)

Raw Mango: 2 (4)

Carrot: 1 (2)

Red Chilli: 1 (2)

Coriander: 1 bunch (2 bunches)

Lime: 1 (2)

Jasmine Rice: 1 pack (2 packs)

Spring Onions: 1 bunch (2 bunches)

Bamboo Shoots: 1 can (2 cans)

Crushed Ginger: 1 sachet (2 sachets)

Crushed Garlic: 1 sachet (2 sachets)

Massaman Paste: 1 pod (2 pods)

Prawns: 1 pack (2 packs)

Sesame Oil: 1 pod (2 pods)

Nutritional Information:

Per serving: Energy (kcal) 864 Fat 19g of which saturates 3g Carbohydrates 138g of which sugars 38g Protein 50g Salt 1.29g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

The practice of cooking leftover rice in a very hot wok doesn’t stop at the Chinese border. In many Thai homes, fried rice is the perfect all-day meal, whipped up on demand just as quickly as a decent sandwich. But it’s also an increasingly popular street food, and even finds its way into beautifully presented dishes in upmarket restaurants, sometimes stuffed inside of a pineapple. While less elaborate than that, our fried rice also adds a touch of celebratory, fruity flavour, with the tangy raw mango salad adding both depth and brightness to a satisfyingly straightforward stir-fry of fresh prawns.

  • Preparation time:

    For 2 - 35 minsFor 4 - 40 mins
  • Cooking time:

    For 2 - 45 minsFor 4 - 50 mins