This dish uses a classic Thai preparation method of protein. It might not sound like much, but it's a very satisfying dish, especially made with shrimp that's shell-on. We eat the shrimps shell and all, as to not miss out on any flavor. It's also a very kid-friendly dinner dish.
Khun Toi - thank you so much for this recipe! Goong Thord Kratiem Phrik Thai (or Pla Muek which is what I made it with) is one of my hubby's favourite Thai dishes and I have tried countless recipes but never found one that quite hit the spot - until this one. I made it last night and it was a total success - he couldn't stop raving about it. I threw a big handful of coriander on the finished dish which made it perfect. Will definitely use this one again. Khob khun mak kha! - 05 Feb 2011
Something else. It didn't need much tweaking - I added a couple of dashes of Maggi seasoning sauce to the marinade and a large handful of fresh coriander leaves right before serving - perfect! - 05 Feb 2011
Made as written except that shelling and deveining shrimp is a must for us. The fish sauce smells strong and overpowering at first but stick with it because it tones down as the shrimp is fried. This was so good that I didn't even mess with fixing rice but ate it as is with some dipping sauce. - 06 Feb 2016 (Review from Allrecipes US | Canada)