Another dish to add to your quick weeknight dinner repertoire! Shrimp, and asparagus stir-fried in a rich sauce flavoured with the iconic Thai chili paste.
Watch The Full Video Tutorial!
All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!
Ingredients
Here are all the ingredients you'll need to make this recipe. For amounts, check out the full recipe card below.
- Vegetable oil
- Garlic, chopped
- Thai chilies, chopped
- Shrimp, medium sized
- Asparagus, bite-sized pieces
- Onion, thinly julienned
- Any mild red pepper such as bell pepper or spur chilies, julienned
- Thai basil leaves
- Sugar*
- Water, as needed
* Some chili pastes are quite sweet and you may not need to add any sugar at all, so if it's your first time, taste the sauce first before adding sugar!
Sauce
- Thai chili paste
- Soy sauce
- Oyster sauce
- Fish sauce
- Water or chicken stock
How to Make Shrimp & Chili Paste Stir-Fry กุ้งผัดนำ้พริกเผา (goong pad nam prik pao)
Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.
- Combine all sauce ingredients together in a small bowl and stir to loosen the chili paste.
- Heat oil in a wok over medium high heat, add garlic and chilies and stir until garlic starts to turn golden. Add shrimp and toss quickly just to mix with the garlic.
- Add the sauce, sugar, asparagus, onion, and stir until the shrimp are almost done, then add the peppers and continue to toss until the shrimps are fully cooked.
- If the sauce dries up, add a splash of water as needed. Turn off the heat and stir in Thai basil, using the residual heat to wilt the basil.
- Garnish with a little basil sprig if you like, and serve immediately with jasmine rice.
Shrimp & Chili Paste Stir-Fry กุ้งผัดนำ้พริกเผา (goong pad nam prik pao)
- Yield: Serves 4
Ingredients
- 1-2 tablespoon vegetable oil
- 3-4 cloves garlic, chopped
- 2-3 Thai chilies, chopped
- 300g peeled and deveined shrimp, medium sized
- 1 cup asparagus, bite-sized pieces
- Half a small onion, thinly julienned
- ½ cup any mild red pepper such as bell pepper or spur chilies, julienned
- 1 cup Thai basil leaves
- ½ tsp sugar*
- Water as needed
* Some chili pastes are quite sweet and you may not need to add any sugar at all, so if it's your first time, taste the sauce first before adding sugar!
Sauce
- 2 Tbsp Thai chili paste
- 1 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 2 tsp fish sauce
- 2 Tbsp water or chicken stock
Instructions
Combine all sauce ingredients together in a small bowl and stir to loosen the chili paste.
Heat oil in a wok over medium high heat, add garlic and chilies and stir until garlic starts to turn golden. Add shrimp and toss quickly just to mix with the garlic. Add the sauce, sugar, asparagus, onion, and stir until the shrimp are almost done, then add the peppers and continue to toss until the shrimps are fully cooked. If the sauce dries up, add a splash of water as needed. Turn off the heat and stir in Thai basil, using the residual heat to wilt the basil.
Garnish with a little basil sprig if you like, and serve immediately with jasmine rice.
Barb
Sooooo very good!!! I use broccoli cauliflower snap peas along with the peppers and onions. It's a keeper for sure. Making it again tonight!!
★★★★★
Peggy
Hi! May I know if i can substitute shrimp with other proteins?
Thank you!
P.S. I have tried this recipe and it is soooo gooddddddd!
Pailin Chongchitnant
Of course! Any other protein will work.
Madison
So yummy! Definitely a keeper recipe!
★★★★★
Cindy Macolini
This was a favorite all last summer while I had a nice supply of Thai basil in the garden. Today I found some at a local Asian market, so it's on the menu for tomorrow. We love it!
★★★★★