Japanese Chicken Katsu Curry
Craving authentic Japanese Chicken Katsu Curry? Learn to make this comforting classic at home with my step-by-step recipe. Perfect for any meal!
GET THE RECIPE
Servings: 2
Prep: 10 mins
Cook: 5 mins
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I'm Algo Rithm, a co founder and contributor to Our Virtual Kitchen along with my wife Igot.
SEE ALL MY RECIPES As someone who has spent years exploring the vibrant tapestry of Thai cuisine, I’ve always been drawn to dishes that offer a perfect balance of flavours. For me, few dishes achieve this harmony as elegantly as Goong Pad Nam Prik Pao. This isn’t just a simple stir-fry; it’s a masterclass in how a single, powerful ingredient can define a dish. That ingredient is nam prik pao, a deeply savoury, slightly sweet, and complex roasted chili jam that is a cornerstone of the Thai pantry.
The origins of this dish are intrinsically linked to the ingenuity of Thai home cooking. Nam prik pao itself was created as a way to preserve chilies and shrimp pastes, transforming them into a resilient and flavour-packed condiment. Goong Pad Nam Prik Pao is, therefore, a brilliant and quick way to utilize this jam, creating a restaurant-quality meal in minutes. It’s a staple found everywhere from bustling street food stalls to family dinner tables, beloved for its incredible depth and satisfying ease.
The Magic of Goong Pad Nam Prik Pao
What makes Goong Pad Nam Prik Pao so special is its symphony of tastes and textures. The dish delivers a initial hit of subtle sweetness from the jam and palm sugar, which is quickly followed by a robust, savoury umami punch. The gentle heat from the chilies builds slowly rather than overwhelming the palate. When paired with the quick-seared, tender shrimp and the sharp, fresh contrast of spring onions, it’s nothing short of addictive. Mastering this recipe means you can bring the authentic taste of Thailand directly to your kitchen.
Ingredients
- 300g (10 oz) large shrimp, peeled and deveined (tails on or off)
- 2 tablespoons vegetable or sunflower oil
- 1 ½ tablespoons nam prik pao (chili jam)
- 1 teaspoon soy sauce (or fish sauce for a more traditional taste)
- 1 teaspoon palm sugar (or light brown sugar), finely grated
- 2 tablespoons water or light chicken stock
- 3 cloves garlic, finely minced
- 1 medium onion, thinly sliced
- 2-3 red chilies (e.g., Fresno or Thai bird’s eye), sliced on a diagonal
- 3 spring onions (scallions), cut into 1-inch pieces
- Fresh coriander for garnish
Suggested Equipment
- Wok or large, heavy-bottomed frying pan
- Sharp knife and cutting board
- Small bowl for mixing sauce
- Spatula or wok spatula
- Measuring spoons
Instructions
- Prepare the Shrimp: Pat the shrimp very dry with paper towels. This is crucial for getting a good sear instead of steaming them.
- Make the Sauce: In a small bowl, mix together the nam prik pao, soy sauce (or fish sauce), palm sugar, and water. Stir until the sugar is mostly dissolved. Set aside.
- Stir-Fry: Heat the oil in a wok or large frying pan over high heat until it shimmers. Add the shrimp in a single layer and sear for about 1 minute per side, until they just turn pink but are not fully cooked through. Remove the shrimp from the wok and set aside.
- Sauté Aromatics: In the same wok, reduce the heat to medium. Add the minced garlic and stir-fry for 30 seconds until fragrant. Add the sliced onion and stir-fry for another minute until it begins to soften.
- Combine: Push the aromatics to one side and pour the prepared sauce mixture into the centre of the wok. Let it sizzle for 15-20 seconds to caramelize slightly.
- Finish the Dish: Return the partially cooked shrimp to the wok, along with any accumulated juices. Add the sliced red chilies and spring onions. Toss everything together vigorously and cook for another 1-2 minutes, until the shrimp are fully cooked and coated in the glorious sauce. The sauce should thicken and cling to the shrimp.
- Serve: Transfer immediately to a serving plate. Garnish with fresh coriander. Serve hot with a large portion of jasmine rice.
Notes
- Nam Prik Pao: This is the star. Quality varies greatly by brand. Look for a jam with visible bits of chili and oil. Start with 1.5 tablespoons and adjust to your preferred spice and flavour level. It can be found in Asian grocery stores or online.
- Protein Swap: Shrimp are classic, but prawns can be used instead. This sauce is also fantastic with diced chicken thigh, firm tofu, or even squid.
- Vegetable Add-Ins: Feel free to add vegetables like baby corn, snap peas, or bell peppers. Add them with the onions to ensure they cook through.
- Fish Sauce vs. Soy Sauce: Traditional recipes use fish sauce, which provides a deeper, briny umami. Soy sauce offers a different, but still delicious, savory note and is a good alternative for those avoiding fish.
- Don’t Crowd the Wok: Cooking in batches is key. If you add too much shrimp at once, they will release water and boil instead of fry.
Nutrition
Estimated per serving:
- Calories: ~320 kcal
- Carbohydrates: 12g
- Protein: 24g
- Fat: 18g (primarily from oil)
- Saturated Fat: 1.5g
- Cholesterol: 285mg
- Sodium: ~800mg (highly dependent on nam prik pao and sauce brand)
- Sugar: 8g
- Fibre: 2g
Note: Nutritional information is an estimate and can vary significantly based on specific ingredients and portion sizes used.
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