One of the most popular street dishes in Thailand is made with fragrant basil leaves and a combination of protein (chicken, pork or seafood) and vegetables. This is the seafood version, and it's simply a stupendous dish. Here it's made with shrimp, but any seafood would work equally well, or a combination of shrimp and mussels, for example. It's usually quite spicy with red chili scattered throughout or sometimes added on top. In addition, it's common to serve this dish with rice and a fried egg. If you're ready to take on a true Thai dish, give this one a whirl -- you won't be disappointed!
- For the Sauce:
- 4 garlic cloves (minced)
- 3 spring onions (sliced)
- 1 to 2 pieces galangal (thumb-size or ginger, matchsticks or grated)
- 1 to 2 fresh red chilies, sliced, to taste
- 6 to 8 makrut lime leaves, snipped into strips with scissors
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce (regular)
- 1 teaspoon soy sauce (dark or substitute 1/2 tablespoon regular soy sauce)
- 1 to 2 teaspoon sugar (brown)
- For the Shrimp:
- 15 to 18 shrimp (medium to large, shells removed, tails may be left on)
- 2 bell peppers (1 red, 1 green, chopped into bite-size strips)
- 1 onion (small chopped or cut into thin wedges)
- 1 cup basil (fresh lightly pressed down)
- 1 to 2 tablespoons vegetable oil
- 1 to 2 tablespoons of wine (white or white cooking wine)
- 1/4 cup coconut milk
- Optional Garnish: eggs (1 per person)
Gather the ingredients.
Cut the stem portion from the lime leaves to remove and discard.
Place 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.
Warm a wok or 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.
Add the shrimp and stir-fry sauce. Stir-fry 3 minutes, until shrimp are pink and plump.
Turn heat down to low and fold in 1/3 cup chopped basil (be generous!). Add the coconut milk a little at a time, taste-testing as you go (some people like this dish with the coconut milk, and others prefer the more potent version without).
Taste-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.
To serve it the way they do in Thailand, simply fry an egg in a little vegetable oil and lightly salt it.
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.