Ingredients
- 1 lb. large shrimp, peeled and deveined
- 1 small zucchini, sliced
- 1 small summer squash, sliced
- 1-2 carrots, sliced
- 1 red bell pepper, sliced
- 1 onion, quartered
- 1 T fresh ginger root, minced
- 2 garlic cloves, minced (or more to taste)
- 1 T Thai fish sauce or to taste
- 1 T chili paste or more to taste, e.g., Sambal Oelek or Gochujang
- 1 lime, quartered
- Fresh basil, crushed peanuts, and sliced fresh chilis (Thai, Serrano, jalapeño) for serving
- 1-2 T coconut or olive oil
Preparation
- Heat the oil in a wok over med-high heat until it is hot and shimmering.
- Add the ginger and garlic and stir fry for a minute being careful not the let the garlic burn. Add the chili paste and fish sauce and fry for another 30 seconds or so.
- Add the bell pepper, onion, and carrots and stir fry for a couple of minutes until they just start to soften.
- Add the zucchini and summer squash and fry for a minute or 2 more.
- Add the shrimp and fry until opaque.
- Serve over jasmine rice, squeeze lime juice over the top, and garnish with fresh basil, crushed peanuts, and chilis.
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