Pad Pong Karee Talay (Stir-Fried Yellow Curry Seafood)

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Pad pong karee talay is such a crowd-pleaser, it’s so cozy and full of authentic flavor. Think stir-fried yellow curry seafood with lots of vegetables in a sauce that’s the BOMB. Best part? It’s quick and easy to make, and even with a long list of ingredients, it’s perfect for a delicious weeknight dinner with rice.

Pad pong karee talay, stir-fried yellow curry seafood with vegetables on a traditional Thai-patterned cloth.

Also try one of my most popular Thai seafood recipes: yum talay, a spicy Thai seafood salad – or pad ped talay, Thai spicy seafood stir-fry.

What is pad pong karee

Pad pong karee is a Thai stir-fry dish known for its rich curry sauce made with yellow curry powder and chili paste. Often made with chicken or shrimp, this dish combines savory, spicy, and aromatic, making it a classic in Thailand.

Stir-fried yellow curry seafood

This seafood stir-fry with yellow curry is THE BEST.

Ok, it’s not the prettiest dish out there, but who cares when it tastes so, SO GOOD?

It’s a little bit salty, a touch sweet, and just the right amount of spicy.

Close-up of seafood pad pong karee, a yellow curry stir-fry with carrots, green onions, shrimp, squid, and more.

The yellow curry sauce makes each piece of seafood and vegetable just irresistible. And let’s be real, anything this tasty that’s also this easy to make? Yes, please!

The sauce is so good, you’ll want to savor it till the last drop, seriously.

Authentic pad pong karee talay with fresh seafood and vegetables in a yellow curry sauce.

And the best part? You can totally customize Thai pad pong karee to your liking. Want it spicier? More chilies! Just throw in your favorite seafood or vegetables and make this recipe yours.

Why try this recipe

Perfect for seafood lovers: Love seafood? This seafood recipe is perfect for you. Toss in shrimp, crab, squid, fish, whatever you fancy.
Healthy and hearty: I packed this curry with vegetables and protein, this meal is as good for you as it tastes. It’s perfect for a guilt-free treat that’ll leave you feeling satisfied.
Easy and foolproof: Sure, the ingredient list is a tiny bit long, but gathering them is the toughest part. Once you’ve got everything, it’s just stir-frying your way to deliciousness.
Unique Thai curry: Typical Thai curries are made with curry paste, but this talay pad pong karee is made with yellow curry powder, it’s a tasty twist on traditional Thai flavors.
A hidden gem: This isn’t your typical Thai restaurant dish. It’s not something you’ll find at street food stalls either, but one taste, and you’ll be hooked.

Ingredients

Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.

Shrimp, squid – Opt for black tiger shrimp. Feel free to customize with your favorite protein. Chicken, pork, beef, or even tofu can be used as substitutes.
Yellow curry powder – Yellow curry powder is a key ingredient in pad pong karee, offering a warm aroma without an overwhelming spice.
Evaporated milk – Binds the ingredients into a creamy and rich sauce. Coconut milk can be used as an alternative.
Garlic, carrot, celery, green onions, onion – This Thai yellow curry seafood recipe has lots of healthy veggies. Feel free to customize with your favorite stir-fry vegetables.
Chilies – I used Thai bird’s eye chilies. If you prefer a mild curry, you can use red Spanish peppers for a color contrast without overwhelming spice.
Golden mountain sauce – A key ingredient in Thai cooking. Adds a salty, umami-like flavor.
Oyster sauce – The backbone of Thai stir-fries, adding a savory richness. Oyster sauce, along with all other seasonings and sauces, can be found at Asian grocery stores.
White sugar – A sprinkle of sugar is needed for balancing out the spicy and savory tastes.
Chili paste – Infuses the dish with bold flavors, as well as adding heat and color. Use my recipe for Thai chili paste aka nam prik pao for the best flavor.
Egg – Adds a rich, silky texture that binds the sauce and coats the seafood.

Cooking instructions

Step-by-step cooking process for pad pong karee, including mixture prep, stir-frying seafood, and the final simmering with vegetables in yellow curry sauce.

1. Make the stir-fry sauce: In a large bowl, whisk together chili paste, sugar, golden mountain sauce, oyster sauce, egg, and evaporated milk. Whisk into a smooth, well-blended mixture.

2. Sauté garlic and yellow curry powder: Heat oil in a wok over low-medium heat. Toss in the garlic and yellow curry powder, stirring until fragrant, about 30 seconds.

3. Add seafood: Add the shrimp and squid, sizzle and occasionally flip until they’re just cooked.

4. Pour in the sauce: Add the mixture you made in step 1 and let it mingle with the seafood until the egg is set.

5. Add the vegetables: Stir in the harder vegetables first, like carrots and onions, and stir-fry until soft to your liking. Lastly, toss in the green onions, chilies, and celery. Turn off the heat and serve immediately with rice.

Kitchen tools

Wok with spatula or large frying pan
Cutting board and chef’s knife
Measuring spoons and cups
Large mixing bowl

Recipe tips and tricks

Don’t overcook the seafood: Shrimp and squid can become tough and chewy when overcooked.
Balance the flavors: Thai cooking is all about finding that flavor balance. Taste as you go and adjust the seasonings to your preference.
Use fresh seafood: I swear by using fresh seafood for all my recipes. If you can, get yours at a fish market for the best taste.
Prep ahead: Have all your ingredients chopped, measured, and ready to go.

How to serve

Goong pad pong karee is best served immediately with a side of steaming jasmine rice, which perfectly soaks up all that flavorful sauce.

Optional garnishes: Chopped green onions, cilantro, or extra slices of red chilies.

How to store

Let the leftovers cool to room temperature. Transfer them into an airtight container and store it in the fridge for up to 2 days.

Reheating instructions: Reheat on the stovetop over low-medium heat, stirring occasionally. I prefer not to reheat seafood (again, tough and rubbery), so it’s best to finish everything in one go.

Frequently asked questions

Can I make this vegetarian?

Yes, you can make pad pong karee vegetarian by using tofu or more vegetables instead of seafood. Use a mushroom-based sauce as an alternative for the oyster sauce. Swap evaporated milk for vegan coconut milk.

Is this recipe gluten-free?

Some yellow curry powders, oyster sauces, and chili pastes might contain gluten. Double-check the labels on your ingredients.

Where to buy yellow curry powder?

Yellow curry powder can be found in the Asian section of well-stocked grocery stores, at Asian markets, or online.

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