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Shrimp with Roasted Chili Paste and Fresh Basil
Goong Paht Nahm Prik Pao
- Serves
4
- Difficulty
Easy
Published 2004
It’s so simple and so good, you will soon be dreaming up other ways to enjoy this delicious stir-fried dish. Thais love this pairing of plump pink shrimp with rustic chili sauce and fresh herbs. Another classic version uses hoi lai, a delicate little clam with a thin, beige shell sporting a chocolate-colored herringbone design. In Thailand, market vendors offer “kits” to remind you how quick and easy this dish is: Dozens of tall clear-plastic sacks, each brimming with a kilo of clams topped
Ingredients
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