Prawns and broccoli in a red curry sauce, in the photograph you can see I like to present the prawns arranged in a pattern with the head and tail of the shell still on. For this recipe you will need Garchai (Kasay, Kachai - the spelling varies), a thai root vegetable used for flavourings. If you can't find it, then you can omit it.
Ingredients 
50 gms Broccoli
50 gms Prawn
2 Tablespoons Red Curry Paste
1 Teaspoon Sugar
1 Tablespoon Fish Sauce
2 Tablespoons Oil
1 Tablespoon Chopped Garchai
1 Tablespoon Chopped Kaffir Leaves
Preparation
1. Clean the prawns, cut down the back and remove the black thread. I like to leave the head and tail shell on.
2. Clean and soak the broccoli in hot water for a few seconds.
3. Put oil into a frying pan and preheat.
4. Add the prawns and fry until they are half cooked, then add the red curry paste and fry for a few seconds to release the curry flavours.
5. Add all the other ingredients and fry for a minute.
6. Add the broccoli and just warm it through, it does not need to be cooked.
Serve With
Thai Fragrant Rice
Comments (3)
Hi Appon! I need help getting a recipe. I cannot find it on-line.
I've had the dish at a Cambodian restaurant. It was called "Garlic & black pepper jumbo shrimp."
I've also have had it at a Thai restaurant. It's called "Black pepper sauce" at this restaurant. It can be ordered w/ shrimp/scallops, beef short ribs or pork loin. It is arranged in the center of steamed broccoli and is served w/ rice - like the photo for your "Spicy prawn broccoli" recipe.
In additional to the main ingredient, black pepper, a ginger is detected. The garlic flavor is subtle in the Thai's rendition.
We LOVE, love, love this dish and would be thrilled to be able to make it ourselves.
[Appon]
I'm not really sure since its not in my regular recipe set, or in any of the book I have, does it look like the sauce in the third photo down on this page?
http://www.manager.co.th/Travel/ViewNews.aspx?NewsID=9490000062091
The text on that page incidently just advertises a restaurant (the dish costs 150 baht or about $4, it doesn't give the recipe.)
If that's the sauce, I'll have a go at tracking it down.
Posted by Nancy | July 16, 2006 3:51 AM
Posted on July 16, 2006 03:51
Fantastic recipe! Great flavor. I chose to use prawns minus the heads, cause I don't like my dinner looking at me :) But the flavor was amazing! Thank you so much for sharing your recipes.
Posted by Dayna | October 2, 2006 6:17 PM
Posted on October 2, 2006 18:17
Hi Appon,
I was wondering if you could help me find a recipe for "Pad Pet". You could have it with beef, chicken pork or seafood. It's curry paste fried with basil, longbeans, young bambbo shoots and eggplaint. It's listed under the Thai Style Rice category on this menu of a restaurant here in Hawaii.
Thanks for your help and I look forward to hearing from you.
Erynn
[Appon]
Pad Pet is the basis of many dishes, but its ingredients vary:
http://www.khiewchanta.com/archives/2006/10/spicy_red_chick.html
http://www.khiewchanta.com/archives/2005/09/cockles_in_spic.html
http://www.khiewchanta.com/archives/2005/10/spicy_liver_and.html
Posted by Erynn Lopez | October 25, 2006 3:46 AM
Posted on October 25, 2006 03:46