Shrimp on Kvalifood

Tamarind Shrimp (Goong Pad Makaam)

Sun, 29 Mar 2026 20:21:07 +0100

Tamarind Shrimp (Goong Pad Makaam) © kvalifood.com

Goong pad makaam is a Thai stir-fry that showcases the balance of sweet, salty, and sour that Thai cooking does so well. Large shrimp get seared and then tossed in a tamarind-palm sugar sauce built on an aromatic paste of garlic, shallots, cilantro roots, and Thai chilies. Crispy fried shallots on top are essential - they add a sweet crunch that ties the whole dish together. About 20 minutes.

Lemongrass Soup with Shrimp and Young Coconut

Sat, 28 Sep 2024 21:41:04 +0100

Lemongrass Soup with Shrimp and Young Coconut © kvalifood.com

A rich version of tom yum - the “nam kon” (thick broth) style that uses coconut milk instead of the more common clear broth. Young coconut water adds fragrant sweetness and the coconut meat gives it body, rounding out the lime’s acidity. This is tom yum’s richer, more velvety sibling.

Ingredients

Serves 4

350 g shrimp, shell-on, head-on if possible
1 Tbsp vegetable oil
6 dl water
3 ½ dl 100% coconut water (pre-packaged, (or from 2 fresh young coconuts))
2 ¼ dl young coconut meat, canned (or from fresh young coconuts)(see notes)
1 ¾ dl coconut milk
2 stalks lemongrass, bottom half only, smashed and cut into 5 cm pieces
5 slices galangal, sliced into thin rounds
4-5 kaffir lime leaves, torn into chunks
3-4 Thai chilies, minced for more heat, crushed for less
3 Tbsp fish sauce
2-3 Tbsp Thai chili paste (nam prik pao)
60 ml lime juice
Cilantro, for garnish
Jasmine rice, for serving (optional)

Serves 4

Shrimp Paste Dip (Nam Prik Gapi)

Sat, 06 Apr 2024 13:38:04 +0100

Shrimp Paste Dip (Nam Prik Gapi) © kvalifood.com

Nam prik gapi is the foundational Thai dip - the one home cooks turn to when there’s not much in the pantry. It’s pungent, salty, and strong. This is not something you pile on like hummus; treat it more like a hot sauce where a little goes a long way. Spoon some over rice and vegetables, and you’ve got a simple Thai home-cooked meal.

Pineapple Fried Rice (Kao Pad Sapparod)

Fri, 13 Mar 2020 12:56:58 +0100

Pineapple Fried Rice (Kao Pad Sapparod) © kvalifood.com

A Thai fried rice where the sweetness and tartness of pineapple play off the savoury, curry-spiced rice. The cashews add nuttiness and crunch. Use whatever curry powder you like - there’s no single correct one. Serves 2, about 10 minutes of active cooking.

Ingredients

Serves 2

2 Tbsp vegetable oil
8 shrimp, medium size (leave 4 whole, cut the rest into small pieces)
1 egg
3 ½ dl cooked jasmine rice
60 ml onion, small dice
1 Tbsp soy sauce
1 tsp fish sauce
1 tsp shrimp paste (shrimp tomalley, optional)
1 tsp curry powder
1 tsp sugar, granulated
1/8 tsp salt
1/4 tsp white pepper, ground
125 ml fresh pineapple, small bite-sized pieces
½ dl roasted cashews
125 ml tomatoes, seeds removed, 1 ½ cm cubes
2 green onions, chopped
Cucumber slices, for serving

Serves 2

Sour Curry with Thai Omelette (Gaeng Som)

Sat, 19 Aug 2017 12:38:29 +0100

Gaeng som is a water-based Thai curry - no coconut milk, just broth - that’s sour, spicy, and light. It’s everyday home cooking in Thailand, not the kind of thing you’ll find in restaurants overseas. The best part is the pieces of omelette that soak up the broth like a sponge, then release it when you bite in. Shredded fish is pounded into the broth as a thickener, giving the thin curry body without heaviness. Tastes even better the next day.

Coconut Shrimp Dip (Lohn Goong)

Fri, 21 Mar 2014 16:38:01 +0100

Lohn is a category of Thai dips that are always cooked and always use coconut milk as a base. Compared to nam prik (the other major type of Thai dip), lohn is milder and more balanced between salty, sweet, and sour. This version with shrimp is the basic lohn, meant to be eaten with rice and lots of fresh vegetables. It looks substantial enough to be a main dish, and honestly, it is. Makes about 2 cups, 20 minutes.

Pad Thai

Sun, 20 Sep 2009 10:25:17 +0100

Thailand’s most famous stir-fried noodle dish, created around World War II as a national dish using Thai (rather than Chinese) ingredients and flavours. That’s why it contains no soy sauce or oyster sauce - just tamarind, fish sauce, and palm sugar. The balance of sweet, sour, and salty is the whole point. Serves 2-3, about 15 minutes of active cooking plus 1 hour to soak the noodles.