Curried Shrimp - Goong Pad Pong Garee

This is one of those Thai dishes that hits every flavor note in under five minutes of actual cooking. Sweet, salty, savory, and gently spiced, all in one pan.

Shrimp get a quick sear with garlic, then everything else goes in at once: curry powder, fish sauce, oyster sauce, sugar, slivered bell peppers, onion, and sweet basil. Two minutes of tossing and it’s done. The sauce is glossy, clings to the shrimp, and smells like a Bangkok street stall.

Pile it over steamed jasmine rice and eat it while it’s screaming hot.

Kitchen Tips

• Have everything prepped and within arm’s reach before you turn on the heat. This cooks so fast there’s no time to chop once you start.
• Use nam pla (Thai fish sauce), not a generic brand. The flavor difference is significant in a dish this simple.
• Sweet Thai basil is the authentic choice. Regular Italian basil works but gives a different flavor profile.
• Don’t overcook the shrimp. One minute to sear, two minutes with the sauce. That’s it. They should be pink, curled, and still juicy.