Thai with Kittikanya – Shrimp Pad Pong Ka Ree

serves 2

INGREDIENTS:            ts = teaspoon tbsp = tablespoon

• 1 cup shrimp, peeled and deveined, dried with paper towels
•  tbsp chopped garlic
• 1/2 cup white onion, cut into long strips
• 1 cup red and/or yellow sweet pepper, cut into long strips
• 1/4 cup scallions/green onion, cut into 1-inch pieces
• 2 handful Thai basil leaf
• 2 tbsp Thai chili jam
• 2 tbsp thin soy sauce, Dragonfly brand
• 2 egg
• 4 tbsp cream
• 1 ts stock powder
• 1 ts sugar
• 1 ts white pepper
• 2 tbsp oyster sauce
• 1 fresh red chili
• 1 tsp power curry
• Coriander/cilantro leaves for garnish (optional)
• A dash of white pepper powder

PREPARATIONS:

• Heat oil in a wok, or non-stick sauté pan, over medium-high heat. Add garlic and stir until it turns golden. Add onion and sweet peppers and stir for about 30 seconds. Add shrimp stir for a minute.

• Add the Thai chili jam, thin soy sauce, oyster sauce, sugar, stock power, cream. Mix well.

• Add it to the pan. Stir quickly. Taste and adjust. Before it ready put a hand full of Thai basil leave.

• Serve immediately with cooked rice and prik-nam-pao for some heat. Garnish with cilantro leaves, if used.