Thai Shrimp and Roasted Red Chili Stir-Fry

• vegetable oil↗2 tablespoons
• garlic, finely chopped (2-3 cloves)↗2 teaspoons
• yellow onion, coarsely chopped↗1⁄2 cup
• brown sugar↗1⁄2 - 1 tablespoon

  to taste

• thai kitchen roasted red chili paste↗1 tablespoon
• thai kitchen premium fish sauce↗2 -3 tablespoons

  to taste

• red bell pepper, cut into thin strips↗1⁄2 cup
• snow peas or 1 cup sugar snap pea↗1 cup
• large shrimp, shelled and deveined↗12 ounces
• cornstarch↗1⁄2 tablespoon

  optional

• chicken broth (optional) or 1/2 cup water (optional)↗1⁄2 cup
• toasted sesame seeds↗

  optional

Step-by-step instructions

1. 1

   In a large wok or skillet, heat the vegetable oil over medium high heat.

2. 2

   Add the garlic and onion and stir-fry for 30 seconds.

3. 3

   Add the brown sugar, roasted red chili paste and fish sauce and continue stir-frying for 2 to 3 minutes, until the onion starts to wilt and soften. (Tip: start with the minimum amounts of these 3 ingredients and add more to taste. I like mine with more brown sugar and 1/2 Tbsp more chili paste).

4. 4

   Add the peppers and peas and cook for 3 minutes.

5. 5

   Add the shrimp and cook until the shrimp have turned orange-pink in color and are cooked through, about 1 to 2 minutes.

6. 6

   If the sauce needs thickening, combine cornstarch and chicken broth or water and add to wok. Cook until thick and bubbly.

7. 7

   Garnish with toasted sesame seeds and serve with hot jasmine rice.