Stir-Fried Prawns with Thai Basil

Wok of stir-fried prawns with veggies

IF YOU’RE LIKE ME AND LOVE THAI FOOD, THIS ONE IS FOR YOU.

Thai food has a wonderful way of incorporating different flavor profiles while making them sing together! This dish is slightly sweet, salty, spicy with that touch of umami.

Another pro-tip: frozen shrimps are underrated! They are a breeze to defrost and take minutes to cook. If you’re not a fan of shrimp, you could always do this with chicken, beef, tempeh, etc. Whatever works for you!

For the vegetables, you can use whatever you want. This is a perfect fridge forage dish! If you don't have Thai basil, a combination of Italian basil and mint will give a similar taste profile.

INGREDIENTS

    • 1 tbsp avocado oil
    • 4 garlic cloves, roughly chopped
    • 1 tsp chili flakes or 2 fresh red chilies chopped (go with your heat preference and omit for AIP)
    • 2 scallions, chopped and divided into whites and greens
    • 6 cups mixed veggies, chopped (eg. baby kailan, purple cabbage, carrots)
    • 20 pieces of prawns, cleaned and butterflied
    • 2 tbsp Ri’s Coconut Aminos
    • 1 tbsp Red Boat Fish Sauce
    • 1/4 packed cup of Thai basil leaves

    INSTRUCTIONS

    1. Heat oil in a wok or deep pan.
    2. Once hot, add garlic, scallion (whites), and chili. Cook till fragrant.
    3. Next, add your veggies, coconut aminos and fish sauce.
    4. Let cook for 2-3 minutes or until veggies start to become tender.
    5. Last, add your prawns, Thai basil, and scallion (greens).
    6. Give everything a good toss, let prawns cook through and serve!

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