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    Home » Recipes » All Recipes » Entrées

    Shrimp & Chili Paste Stir-Fry กุ้งผัดนำ้พริกเผา (goong pad nam prik pao)

    Published: May 15, 2015 · Modified: Jan 16, 2021 by Pailin Chongchitnant · This post may contain affiliate links

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    shrimp chili paste stir fry

    Shrimp & Chili Paste Stir-Fry กุ้งผัดนำ้พริกเผา (goong pad nam prik pao)

    ★★★★★ 5 from 3 reviews
    • Author: Pailin Chongchitnant
    • Yield: Serves 4
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    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

    Ingredients and Kitchen Tools I Use


    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.

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    Reader Interactions

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      Recipe Rating




    1. Barb

      April 28, 2022 at 1:48 pm

      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!!

      ★★★★★

      Reply
    2. Peggy

      August 13, 2021 at 7:48 am

      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!

      Reply
      • Pailin Chongchitnant

        August 16, 2021 at 1:21 pm

        Of course! Any other protein will work.

        Reply
    3. Madison

      March 06, 2021 at 7:26 pm

      So yummy! Definitely a keeper recipe!

      ★★★★★

      Reply
    4. Cindy Macolini

      February 27, 2021 at 2:46 pm

      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!

      ★★★★★

      Reply

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