I have something to share. Thai cooking is easy peasy. I’m not kidding. I’ve been experimenting a lot lately with all the amazing salty, sour, hot and sweet flavors found in Thai cuisine and can’t believe how quickly I can whip something up in my wok or frying pan. This simple Thai stir-fry can be made in literally 3-4 minutes once your ingredients are prepped. If you can’t find Thai basil, feel free to substitute with Italian basil. Keep some shrimp in your freezer and you can make this dish anytime and it’s also terrific with chicken or beef. If you like milder flavors, then deseed the chili or omit altogether which is what I do when cooking for my toddler twins.
10 oz. medium shrimp, peeled and deveined
½ teaspoon sesame oil
1 teaspoon cornstarch
pinch of white pepper
2 tablespoons canola oil
1/2 small white onion, thinly sliced
1 clove garlic, minced
1 shallot, thinly sliced
1 thai chili, finely sliced
2 kaffir lime leaves, finely sliced (optional)
1 teaspoon soy sauce
2 teaspoons fish sauce
1 teaspoon brown sugar
1 cup fresh thai basil leaves (or Italian basil leaves)