Seafood Hot Pepper Stir Fry With Thai Basil (Pudt Prig)

A friend of ours who worked at a local authentic Thai restaurant and learned all of their secret recipes generously offered a Thai cooking class for a small group of friends and this was one of the dishes that he taught us that day. Please visit my blog post for more tips for this recipe: http://www.innerharmonynutrition.com/hot-pepper-stir-fry/

• Ready In: 1 hr 15 mins
• Serves: 3-4

Ingredients

• 1  red bell pepper, seeds and ribs removed, cut into chunks
• 1 -4  fresh thai hot chili pepper, seeds removed
• 4  tablespoons fish sauce
• 3 -4  tablespoons sugar (I used organic whole cane sugar called Rapadula)
•  oil, for sauteing
• 3⁄4 lb squid, sliced
• 3⁄4 lb shrimp, peeled and deveined
• 4  leaves Chinese cabbage, roughly sliced
• 1  carrot, peeled and sliced
• 1  green pepper, seeds and ribs removed, sliced
• 1  red pepper, seeds and ribs removed, sliced
• 1 1⁄2 cups bean sprouts
• 1 1⁄2 cups scallions, cut in 2-inch slices
• 25 -30  Thai basil

Directions

1. In a blender or food processor, blend red bell pepper chunks and hot chili peppers until it resembles wet relish (1 pepper = mild, 2 – 3 peppers = medium, 4 or more peppers = hot). Set aside.
2. In a small bowl, mix fish sauce and sugar. Set aside.
3. Heat oil in a wok or large sauté pan and sauté seafood. Drain and set aside. Wipe the pan.
4. Heat oil in the same pan and sauté Chinese cabbage, carrot and peppers until they are tender but still crisp.
5. Add the chili pepper mixture and fish sauce mixture.
6. Add bean sprouts and scallions, return the seafood to the pan, and sauté a little bit longer.
7. Turn off the heat. Add basil leaves and stir.
8. Infuse love and serve!