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Thai Kitchen Recipes

Shrimp and Roasted Red Chili Paste Stir-Fry

(Nam Prik Pow)

This is a quick stir-fry that takes advantage of the fresh produce of summer.

  • Cook Time:10 minutes
  • Prep Time:10 minutes
  • Level of Difficulty:medium


2 tablespoons (30 mL) vegetable oil

1/2 cup (125 mL) chopped onion

1 tablespoon (15 mL) minced garlic

2 to 3 tablespoons (15 to 30 mL) Thai Kitchen® Premium Fish Sauce

1 tablespoon (15 mL) Thai Kitchen® Roasted Red Chili Paste

1 teaspoon (5 mL) brown sugar

1 cup (250 mL) snow peas or sugar snap peas, trimmed

1/2 cup (125 mL) thinly sliced red bell pepper

1 pound (500 g) large shrimp, peeled and deveined


HEAT oil in large skillet or wok on medium-high heat. Add onion and garlic; stir fry 30 seconds. Add fish sauce, red chili paste and sugar; stir fry 2 to 3 minutes or until onion softens.

STIR in snow peas and bell pepper; stir fry 3 minutes or until tender-crisp. Add shrimp; stir fry 2 to 3 minutes or just until shrimp turn pink. Serve immediately.

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