Prep 15 mins
Cook 10 mins
This recipe tastes just like it came from a restaurant! I found this on the Thai Kitchen website. The sauce can be made to suit your taste. The best part is that it's simple but impressive (and next-day leftovers taste great too!).
- 2 tablespoons vegetable oil
- 2 teaspoons garlic, finely chopped (2-3 cloves)
- 1⁄2 cup yellow onion, coarsely chopped
- 1⁄2-1 tablespoon brown sugar (to taste)
- 1 tablespoon thai kitchen roasted red chili paste
- 2 -3 tablespoons thai kitchen premium fish sauce (to taste)
- 1⁄2 cup red bell pepper, cut into thin strips
- 1 cup snow peas or 1 cup sugar snap pea
- 12 ounces large shrimp, shelled and deveined
- 1⁄2 tablespoon cornstarch (optional)
- 1⁄2 cup chicken broth (optional) or 1⁄2 cup water (optional)
- toasted sesame seeds (optional)
- In a large wok or skillet, heat the vegetable oil over medium high heat.
- Add the garlic and onion and stir-fry for 30 seconds.
- Add the brown sugar, roasted red chili paste and fish sauce and continue stir-frying for 2 to 3 minutes, until the onion starts to wilt and soften. (Tip: start with the minimum amounts of these 3 ingredients and add more to taste. I like mine with more brown sugar and 1/2 Tbsp more chili paste).
- Add the peppers and peas and cook for 3 minutes.
- Add the shrimp and cook until the shrimp have turned orange-pink in color and are cooked through, about 1 to 2 minutes.
- If the sauce needs thickening, combine cornstarch and chicken broth or water and add to wok. Cook until thick and bubbly.
- Garnish with toasted sesame seeds and serve with hot jasmine rice.