Entree: Thailand – Coastal Thai Seafood – กุ้งผัดน้ำพริกเผา ➤ Goong Pad Nam Prik Pao (Thai stir-fry of shrimp tossed with sweet-savory roasted chili jam and aromatics)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 7 min

Total 15 min

Ingredients

- 1 lb (450 g) large shrimp, peeled and deveined, tails on or off (about 16–20 shrimp)
- 2 tbsp (30 ml) vegetable oil
- 3 shallots, thinly sliced, about 3 oz (85 g)
- 4 cloves garlic, thinly sliced, about 1 oz (28 g)
- 1–2 red Thai chilies, thinly sliced (optional), about 0.4 oz (10 g)
- 3 tbsp (45 g) nam prik pao (Thai roasted chili paste)
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (4 g) sugar
- 2 tbsp (30 ml) water or light stock
- 1 small red bell pepper, thinly sliced, about 4 oz (115 g)
- 1/4 cup (15 g) Thai basil leaves (holy basil if available) or regular basil
- 2 scallions, cut into 1-inch (2.5 cm) pieces, about 1.4 oz (40 g)
- 1 tbsp (15 ml) lime juice, or to taste
- Fresh cilantro leaves for garnish (optional), about 1 tbsp (4 g)
- Steamed jasmine rice, for serving (optional)

Instructions

1. Pat shrimp dry and season lightly with a pinch of salt. In a small bowl, whisk together nam prik pao, fish sauce, oyster sauce, sugar, and 2 tbsp (30 ml) water to form a sauce.
2. Heat 2 tbsp (30 ml) vegetable oil in a large wok or skillet over high heat until shimmering. Add sliced shallots and garlic and stir-fry 1 minute until fragrant and beginning to brown.
3. Add shrimp and stir-fry 1–2 minutes until they begin to turn pink but are not fully cooked.
4. Add sliced red bell pepper and the prepared nam prik pao sauce. Continue to stir-fry 1–2 minutes, tossing constantly so the shrimp are evenly coated and cooked through (total shrimp cook time ~3–4 minutes).
5. Stir in scallions and Thai basil leaves and cook another 30 seconds until basil is wilted. Remove from heat and squeeze lime juice over the dish; adjust seasoning with extra fish sauce or lime if needed.
6. Transfer to a serving plate, garnish with cilantro if using, and serve immediately with steamed jasmine rice.