Thai Shrimp And Roasted Red Chili Stir-Fry Recipe

Name: Thai Shrimp And Roasted Red Chili Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 teaspoons garlic, finely chopped (2-3 cloves); 1/2 cup yellow onion, coarsely chopped; 1/2 - 1 tablespoon brown sugar (to taste); 1 tablespoon thai kitchen roasted red chili paste; 2 -3 tablespoons thai kitchen premium fish sauce (to taste); 1/2 cup red bell pepper, cut into thin strips; 1 cup snow peas or 1 cup sugar snap pea; 12 ounces large shrimp, shelled and deveined; 1/2 tablespoon cornstarch (optional); 1/2 cup chicken broth (optional) or 1/2 cup water (optional); toasted sesame seeds (optional)

Servings: persons

2 tablespoons vegetable oil
2 teaspoons garlic, finely chopped (2-3 cloves)
1/2 cup yellow onion, coarsely chopped
1/2 - 1 tablespoon brown sugar (to taste)
1 tablespoon thai kitchen roasted red chili paste
2 -3 tablespoons thai kitchen premium fish sauce (to taste)
1/2 cup red bell pepper, cut into thin strips
1 cup snow peas or 1 cup sugar snap pea
12 ounces large shrimp, shelled and deveined
1/2 tablespoon cornstarch (optional)
1/2 cup chicken broth (optional) or 1/2 cup water (optional)
toasted sesame seeds (optional)

1
In a large wok or skillet, heat the vegetable oil over medium high heat.
2
Add the garlic and onion and stir-fry for 30 seconds.
3
Add the brown sugar, roasted red chili paste and fish sauce and continue stir-frying for 2 to 3 minutes, until the onion starts to wilt and soften. (Tip: start with the minimum amounts of these 3 ingredients and add more to taste. I like mine with more brown sugar and 1/2 Tbsp more chili paste).
4
Add the peppers and peas and cook for 3 minutes.
5
Add the shrimp and cook until the shrimp have turned orange-pink in color and are cooked through, about 1 to 2 minutes.
6
If the sauce needs thickening, combine cornstarch and chicken broth or water and add to wok. Cook until thick and bubbly.
7
Garnish with toasted sesame seeds and serve with hot jasmine rice.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 teaspoons garlic, finely chopped (2-3 cloves), 1/2 cup yellow onion, coarsely chopped, 1/2 - 1 tablespoon brown sugar (to taste), and more.

Yes, Thai Shrimp And Roasted Red Chili Stir-Fry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Shrimp And Roasted Red Chili Stir-Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions