Archive for April, 2012
I have something to share. Thai cooking is easy peasy. I’m not kidding. I’ve been experimenting a lot lately with all the amazing salty, sour, hot and sweet flavors found in Thai cuisine and can’t believe how quickly I can whip something up in my wok or frying pan. This simple Thai stir-fry can be made in literally 3-4 minutes once your ingredients are prepped. If you can’t find Thai basil, feel free to substitute with Italian basil. Keep some shrimp in your freezer and you can make this dish anytime and it’s also terrific with chicken or beef. If you like milder flavors, then deseed the chili or omit altogether which is what I do when cooking for my toddler twins.
- 10 oz. medium shrimp, peeled and deveined
- ½ teaspoon sesame oil
- 1 teaspoon cornstarch
- pinch of white pepper
- 2 tablespoons canola oil
- 1/2 small white onion, thinly sliced
- 1 clove garlic, minced
- 1 shallot, thinly sliced
- 1 thai chili, finely sliced
- 2 kaffir lime leaves, finely sliced (optional)
- 1 teaspoon soy sauce
- 2 teaspoons fish sauce
- 1 teaspoon brown sugar
- 1 cup fresh thai basil leaves (or Italian basil leaves)
- Toss the shrimp with the sesame oil, cornstarch and white pepper in small bowl. Cover and refrigerate for 10 minutes.
- Heat ½ of the oil in a wok or skillet over high heat. Add the shrimp and stir-fry until shrimp is pink. Remove the shrimp from pan and set aside.
- Heat the remaining oil in the wok or skillet over high heat. Add the garlic, shallots, onions and chilies to the wok or skillet and stir fry until fragrant, about 1 minute. Add the reserved shrimp, kaffir lime leaves, soy sauce, fish sauce and sugar and stir-fry for 2 minutes or until shrimp is cooked through. Add the basil and stir-fry for about 30 seconds or until basil is wilted. Dish out and serve immediately with jasmine rice.