Craving something quick, spicy, and packed with flavor? This Thai Basil Shrimp Stir-Fry is your answer. With fresh shrimp, aromatic basil, and a hint of heat, this dish brings the vibrant tastes of Thailand right to your kitchen in no time. Perfect for a busy weeknight or when you need a delicious meal fast!
Steps
- Combine the sauce ingredients—garlic, ginger, green onions, oyster sauce, soy sauce, fish sauce, lime juice, vegetable oil, and brown sugar—in a food processor. Blend until smooth and set aside.
- Heat vegetable oil in a large skillet or wok over medium heat. Add sliced red and green bell peppers and onions, sautéing for about 2 minutes until they begin to soften.
- Pour in the white wine, stirring for an additional minute.
- Add the shrimp to the skillet, stirring and cooking until they are pink and cooked through, about 3 minutes.
- Stir in the prepared sauce mixture, ensuring the shrimp and vegetables are well-coated.
- Pour in the coconut milk and stir again to mix everything evenly.
- Add the Thai basil leaves, stirring until the basil is incorporated and the dish is well combined. Serve immediately.
Ingredients
- 6 garlic cloves, minced
- 1-inch piece of ginger, peeled and minced
- 2 tablespoons green onions, sliced (green and white parts)
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon vegetable oil
- 1 teaspoon light brown sugar
- 2 tablespoons vegetable oil
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 small yellow onion, thinly sliced
- 2 tablespoons dry white wine
- 15-20 medium shrimp, shelled and deveined
- 1 cup Thai basil leaves
- ½ cup coconut milk
- Optional: 2 eggs, for serving
Nutritional Values
Calories: 952kcal | Carbohydrates: 48g | Protein: 44g | Fat: 68g | Saturated Fat: 28g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 240mg | Sodium: 6036mg | Potassium: 1732mg | Fiber: 8g | Sugar: 20g | Vitamin A: 5576IU | Vitamin C: 280mg | Calcium: 292mg | Iron: 8mg
FAQ
- What can I use as a substitute for Thai basil?
- Regular basil can be used instead of Thai basil. To better mimic the flavor, you can add a few chopped mint leaves to the mix. This will provide a closer taste to Thai basil, though it won’t be exactly the same.
- How does holy basil differ from Thai basil?
- Holy basil has a spicier and peppery flavor compared to Thai basil, which is sweeter with an anise aroma and a purple stem. For this recipe, Thai basil is preferred for its distinctive flavor.
- How should I store leftovers of Thai basil shrimp?
- Allow the shrimp and vegetables to cool, then store them in an airtight container in the refrigerator for up to three days.
- What can I use instead of white wine in this recipe?
- You can replace white wine with chicken broth, rice vinegar, or even water in this dish.
- Can I make the sauce thicker?
- If you prefer a thicker sauce, you can omit the vegetable oil from the sauce recipe and add more oyster sauce to achieve a richer consistency.
Tips
- Ingredient Preparation: Ensure you use large or jumbo shrimp, and if using frozen ones, let them thaw completely before cooking. This will help them cook evenly and absorb the flavors better.
- Maximize Flavor: For a more authentic taste, use Thai basil which has a sweet, anise-like aroma. If you can’t find Thai basil, substitute with regular basil and add a few mint leaves for a closer flavor match.
- Spice Level Adjustment: Adjust the spice level by adding Thai chili peppers for more heat, or temper it with coconut milk if you prefer a milder dish.
- Serving Suggestions: Serve the dish immediately over a bed of rice, and consider topping it with a fried egg for an added layer of richness and texture.
Equipment
- Food Processor or Blender – Required to make the sauce by processing the ingredients into a smooth mixture.
- Wok – A wok is ideal for stir-frying and would be useful for cooking this dish.
- Large Skillet – An alternative to a wok, a large skillet can also be used for this recipe.