Thai food is simply incredible – the balance between sweet, spicy, salty and sour is what makes for the perfect dish. Some dishes are heavy on Tamarind, or peanuts while some rely on the creaminess of coconut milk. This recipe sings with the magic of Thai Basil. If you cannot find Thai Basil where you live, you could substitute regular basil as well.
I’ve prepared the same dish before using Chicken – Pad Kaprow Gai, but it was time for me to take Shrimp to the next level as well.
Pad Kaprow Koong
- 1 tsp white Peppercorns
- 12 cloves of Garlic
- 1 large red Finger Chilli
- 5 red Thai Chillies
- 1 tsp Salt
- 1 lb (500 gmTiger Shrimp – these gorgeous Shrimp have already been shelled and deveined.
- ¼ cup Oyster sauce
- 2 tbsps light Soya sauce
- ½ tbsp Fish sauce
- 1/2 tsp Palm sugar or regular sugar
- 1 cup Thai Basil
- Fried Egg to serve optional
- Prepare the spice blend by pounding together the peppercorns, garlic and chillies
- Heat some oil in a wok and add the chilli paste
- Add the Shrimp and toss to cook
- Add the oyster, fish and fish sauce
- Add the palm sugar
- Finally add in the Thai Basil and saute