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    You are in: Home / Recipes / Thai Shrimp and Roasted Red Chili Stir-Fry Recipe
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    Thai Shrimp and Roasted Red Chili Stir-Fry

    Thai Shrimp and Roasted Red Chili Stir-Fry. Photo by Crystal Rose

    1/1 Photo of Thai Shrimp and Roasted Red Chili Stir-Fry

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Crystal Rose's Note:

    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!).

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    Units: US | Metric


    1. 1
      In a large wok or skillet, heat the vegetable oil over medium high heat.
    2. 2
      Add the garlic and onion and stir-fry for 30 seconds.
    3. 3
      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).
    4. 4
      Add the peppers and peas and cook for 3 minutes.
    5. 5
      Add the shrimp and cook until the shrimp have turned orange-pink in color and are cooked through, about 1 to 2 minutes.
    6. 6
      If the sauce needs thickening, combine cornstarch and chicken broth or water and add to wok. Cook until thick and bubbly.
    7. 7
      Garnish with toasted sesame seeds and serve with hot jasmine rice.

    Ratings & Reviews:


    Nutritional Facts for Thai Shrimp and Roasted Red Chili Stir-Fry

    Serving Size: 1 (270 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 379.9
    Calories from Fat 152
    Total Fat 16.9 g
    Saturated Fat 2.4 g
    Cholesterol 271.3 mg
    Sodium 1659.5 mg
    Total Carbohydrate 16.5 g
    Dietary Fiber 2.6 g
    Sugars 9.2 g
    Protein 39.4 g

    The following items or measurements are not included:

    red chili paste

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