Goong Pad Nam Prik Pao (Thai Stir-Fried Shrimp With Chile Jam) Recipe

Goong pad nam prik pao is a stir-fry of shrimp, oyster mushrooms, and prolonged beans glazed with a nam prik pao-infused sauce. If you have bought a jar of savory-sweet nam prik pao (Thai chile jam) kicking all over your fridge, you are in luck, considering that the dish will come together in underneath 30 minutes. If you really don’t have nam prik pao in your refrigerator, perfectly, you should really it is really a adaptable roasted chile paste that can be employed as a condiment, significantly as you would any other chile paste, and it’s also employed in fast, scrumptious stir-fries like this a single.

Though nam prik pao is currently bitter, sweet, and salty and packs a punch, it necessitates a little bit a lot more seasoning when using it as a sauce. For this dish, I use Thai oyster sauce and Thai light-weight soy sauce to amplify nam prik pao’s savory and salty notes, coupled with a contact of tamarind paste and sugar to round matters out. I also give the nam prik pao some guidance from contemporary components. Since it by now incorporates dried shrimp and roasted shallots, garlic, and chiles, I add their fresh new counterparts to intensify the dish’s total taste.

This recipe was intended and analyzed with homemade nam prik pao and Thai seasoning sauces utilizing other sorts of oyster sauce or mild soy sauce will produce a somewhat unique flavor profile, as will employing keep-purchased nam prik pao. Given that just about every nam prik pao is seasoned differently—I recommend the Mae Pranom brand, which is made use of greatly all over Thailand—you will have to make slight adjustments to the quantities you see in this recipe.

When cooking the stir-fry, I make confident to add every single part separately to the wok, in order to sear them adequately, cook dinner them as a result of totally, and mitigate steaming. To commence, I sear shrimp in incredibly hot oil till they are nearly finished, then set them aside. Into the oil left powering in the wok I toss chewy oyster mushrooms with thinly sliced onion and a approximately-pounded paste of garlic and new Thai chiles. Following getting rid of the seasoned mushroom combination from the wok, I pour in the sauce and let it simmer till it is marginally thickened, then increase the shrimp, mushrooms, and extended beans, and prepare dinner until eventually the sauce is absorbed and the beans are vivid in shade and nevertheless crunchy. Finishing with scallions and Thai basil adds a a bit floral and pungent notice. 

Goong pad nam prik pao should be served with white rice, preferably as aspect of a bigger meal, with a thing contemporary like yam khai do or a som tam Thai and a curry, like a eco-friendly curry.