THAI SHRIMP AND ROASTED RED CHILI STIR-FRY

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Thai Shrimp and Roasted Red Chili Stir-Fry image

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!).

Provided by Crystal Rose

Categories     Vegetable

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 12

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)

Steps:

  • 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.

Nutrition Facts : Calories 380, Fat 16.9, SaturatedFat 2.4, Cholesterol 271.3, Sodium 1659.5, Carbohydrate 16.6, Fiber 2.6, Sugar 9.2, Protein 39.5

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