Thai Basil Shrimp
Thai Basil Shrimp is a sumptuous dish that shouldn't be missed by any ardent Thai lover, and a perfect introduction to authentic Thai street food.
- Serves: 2 persons
- For the Sauce:
- 4garlic cloves (minced)
- 3spring onions (sliced)
- 1to 2 pieces galangal (thumb-size or ginger, matchsticks or grated)
- 1to 2 fresh red chilies, sliced, to taste
- 6to 8 makrut lime leaves , snipped into strips with scissors
- 2tablespoons fish sauce
- 2tablespoons lime juice
- 2tablespoons vegetable oil
- 2tablespoons soy sauce (regular)
- 1teaspoon soy sauce (dark or substitute 1/2 tablespoon regular soy sauce)
- 1to 2 teaspoon sugar (brown)
- For the Shrimp:
- 15to 18 shrimp (medium to large, shells removed, tails may be left on)
- 2bell peppers (1 red, 1 green, chopped into bite-size strips)
- 1onion (small chopped or cut into thin wedges)
- 1cup basil (fresh lightly pressed down)
- 1to 2 tablespoons vegetable oil
- 1to 2 tablespoons of wine (white or white cooking wine )
- ¼cup coconut milk
- Optional Garnish : eggs (1 per person)
Step 1Gather the ingredients.
Step 2Cut the stem portion from the lime leaves to remove and discard.
Step 3Place the lime leaves along with all other sauce ingredients in a food processor or chopper. Process well to form an aromatic paste. Taste-test for sweetness/sour balance, adding more sugar to taste (you will adjust the other flavors later). Set aside.
Step 4Heat 1 tablespoon oil in a wok or large frying pan over medium-high heat. Add the onion and bell peppers and cook for 2 to 3 minutes, adding 1 to 2 tablespoons white wine as you go.
Step 5Add the shrimp , stir-fry sauce and extra tablespoon of oil, if needed. Stir-fry 3 minutes, until shrimp are pink and plump.
Step 6Turn down heat to low and fold in 1/3 cup chopped basil. Add the coconut milk a little at a time, taste-testing as you go (some people like this dish with coconut milk, and others prefer the more potent version without).
Step 7Taste-test for salt and spice, adding more fish sauce if not flavorful or salty enough, or more lime juice if too salty. Add more coconut milk if too spicy.
Step 8To serve it the way they do in Thailand, simply fry an egg in a little vegetable oil and lightly salt it.
Step 9Tilt shrimp onto the plate. Add a generous topping of chopped fresh basil , and serve with Thai jasmine rice , topped with the fried eggs, if using. Often this dish is also accompanied with cucumber slices.