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