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.
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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
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* 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 & Thai Chili Paste Stir-Fry (goong pad nam prik pao)
- Yield: Serves 4
Description
A quick an easy Thai stir fry of juicy shrimp and a sweet and savour sauve flavoured with Thai chili paste.
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
- Jasmine rice, for serving
* 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
Want to save this recipe?
We can email this post to you, so you can come back to it later!
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.
Barbara says
WOW this is so good,the first time I purchased the Thai chili jam online (the one you mentioned to buy) as I can not find it anywhere around here, but a 4oz jar was $9.00. Made your shrimp and veggie dish my family loved it so much they keep asking for it. Your videos are GREAT!!
Maded the Shrimp and veggies with Thai chili jam, I did use a mortar & pestle to smash the garlic and 2 hot peppers way too spicy (for us) still yummy will use only one Thai pepper next time. Any other recipes I can use with this jam other than the ones you mentioned above. This jam is gold!!
Barb says
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 says
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 says
Of course! Any other protein will work.
Joanna says
When your husband says this is 5 star you know you have another keeper!
The plus for me is that it was so quick and easy.
Thanks once again Pai for sharing another awesome recipe
Madison says
So yummy! Definitely a keeper recipe!
Cindy Macolini says
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!