Thai Shrimp and Roasted Red Chili Stir-Fry

Name: Thai Shrimp and Roasted Red Chili Stir-Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2-3 serving(s)
Ingredients: 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)

Submitted by Crystal Rose

"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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photo by Crystal Rose

Ready In:: 25mins
Ingredients:: 12
Serves:: 2-3

ingredients

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)

directions

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.