Cooks this dish for paying guests · Verified chef · Answers buyers directly
55 min total40 min hands-onServes 3Medium
44 more verified cooks and this recipe costs $2.99
RISING → POPULARThe creaminess is prawn fat, not coconut milk — which is why most versions taste of nothing.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
River prawns000 g
Lemongrass000 g
Galangal000 g
Kaffir lime leaves000 g
Nam prik pao000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Buying prawns with the heads on, and what to look for
Bruising versus slicing lemongrass
Pounding a paste in a granite mortar
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 16 of the 19 carry a photo of what it should look like at that moment, and 6 carry a short clip for the parts a still cannot show.
Hardest step: rendering the head fat without burning it — step 11 of 19.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Anchalee Phromrat watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Frying the heads before anything else
Fish sauce hot, lime cold
Why the prawns go in for ninety seconds
How to render the prawn head fat and when it goes in, plus the lime timing that stops the soup turning bitter.
Written by Anchalee Phromrat. Visible only to people who bought this recipe.
Read it — $0.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
6 people cooked it, 82% got it right, and that is the entire reason it costs $0.99 rather than nothing. In 44 more cooks the price becomes $2.99. Your copy never does.
One payment · Yours for good · No subscription
