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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: All Thai Food
¼ pound snapper, sliced — any meaty white fish will do
¼ pound squid, scored and sliced
¼ pound medium shrimps, cleaned, shelled and deveined
1 tablespoon chopped garlic
5 to 10 chiles, crushed
½ red sweet pepper, sliced
1¾ ounces krachai, finely sliced
1 tablespoon nam pla
1 teaspoon sugar
1¾ bai horapa Thai sweet basil leaves
10 to 15 green peppercorns
2 tablespoons nam phrik pao roasted chili paste
Heat oil in a wok over medium-high heat. Wait until hot, add crushed chilies, garlic, wild ginger. Stir until aromatic and golden. Add shrimp, snapper, squid and stir until nearly cooked. Then add roasted chili paste, fish sauce, sugar, peppercorns, sweet pepper, and sweet basil leaves. Stir quickly until all ingredients mixed well, then remove from heat. Transfer to a serving plate and serve immediately with hot steamed rice.