Try this nam chub with Thai omelette, then check out our Thai green fish curry, pad Thai, and more easy Thai recipes.


  • 2 tbsp shrimp paste
  • 1 tbsp palm sugar
  • 5 garlic cloves
  • 4 bird’s-eye chillies (or more if you like it spicy)
  • 2 limes, juiced


  • 4 eggs
  • 1 tbsp fish sauce
  • a squeeze of lime juice
  • sunflower oil, for deep-frying


  • STEP 1

    Pound the shrimp paste with the sugar, garlic, chillies and 1 tsp of salt with a pestle and mortar.

  • STEP 2

    Add the lime juice and 2 tbsp of warm water, stirring to combine – it should taste hot, sour and salty.

  • STEP 3

    Beat the eggs with the fish sauce and lime juice until combined.

  • STEP 4

    Heat 2-3cm depth of oil in a small pan until it just begins to smoke. Pour the beaten egg through a sieve from a height into the oil – it will form crispy comet tails. When it has risen in height, carefully turn over using tongs, and cook until golden, then drain.

  • STEP 5

    Enjoy with a selection of herbs and vegetables, including cucumber, celery, lettuce, radishes, pineapple, aubergine, long beans, green mango and sprigs of curry leaf.

Head this way for more easy Thai-inspired recipes

Green Thai Fish Curry in a Pan with Rice on the Side


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