Stir Fried Shrimp( Kra Prow)

"This I posted as requested. I myself love thai food. And my DH loves it more. You can use any squid, shell fish, beef or chicken. Slice the meat thin for quick cooking if using the meat or chicken. Make it as spicy as you like. This is a fast cooking recipe. Serve with Jasmine rice or noodles."
 
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Stir Fried Shrimp( Kra Prow) created by IHeartDogs
Ready In:
25mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • In large saucepan, heat oil on medium low, saute onion, peppers, garlic.
  • Add curry paste, stir well.
  • Add shrimp stirring.
  • Add fish sauce and sugar.
  • Cover and cook for 3 minutes then add basil leaves Remove from stove, serve with rice.

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  1. LuvMyBabies
    mmmmm this was gooooood. i really enjoyed this. loved the flavor. sub. frozen green beens for the bell pepper and dried basil insted of fresh since that's all i had. also omitted the chile since i didn't have that either but still came out really flavorful. for 1lb of shrimp tho next time i'll double the sauce. thanks for sharing! will go in my favorites file! =)
     
  2. Japanese Delight
    We loved this!! I doubled the sauce, and I'm glad I did. Used green curry paste instead of red because that's what I have, and used green beans instead of green peppers. I threw some minced shallot in there also. I will definitly make this again...maybe with chicken next time. Thanks for a great recipe!!
     
  3. Japanese Delight
    We loved this!! I doubled the sauce, and I'm glad I did. Used green curry paste instead of red because that's what I have, and used green beans instead of green peppers. I threw some minced shallot in there also. I will definitly make this again...maybe with chicken next time. Thanks for a great recipe!!
     
  4. Pokey in San Antonio
    My family loved these. I added some extra hot thai chilies to kick it up a bit. Thanks for posting.
     
  5. TripleE
    I love getting kra prow (under it's many various names) from Thai restaurants, so I figured I'd make some at home. Great recipe, although since I didn't have any curry paste, I had to sub with a few spices from the cabinet. Not as flavorful, but still very good. I also threw in some button mushrooms to pad out the recipe a bit. As for the sauce. . . I added some extra fish sauce, since the restaurants tend to really load up on it. It turned out great! I'd totally make this again. Next time I think I'll make some lemongrass soup and a side salad with lemon juice to complement it.
     

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