Savor the bold flavors of Thailand tonight with this quick and fragrant shrimp dish!

1

Start by cooking the rice. Rinse 2 cups of rice until the water runs clear. Add 4 cups of water if you're cooking white rice. Bring to a boil, then reduce to low heat and cover for about 18-20 minutes.

2

While the rice is cooking, prepare the other ingredients. Mince 3 cloves of garlic and slice 2 green chilies.

3

In a large pan or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil is hot, add the minced garlic and sliced green chilies. Sauté for about 30 seconds until fragrant.

4

Add the 300 grams of shrimp to the pan. Cook for about 3-4 minutes until the shrimp turn pink and opaque.

5

Next, add 2 tablespoons of soy sauce, 1 tablespoon of fish sauce, and 1 teaspoon of sugar to the pan. Stir well to combine and cook for another minute.

6

Fold in the 50 grams of basil leaves and toss everything together. Cook just until the basil wilts, which should take about 30 seconds.

7

Serve the stir-fried shrimp hot over the rice, making sure to scoop up all the delicious sauce from the pan.

2 servings

• Add sliced bell peppers or snap peas for extra crunch and color.
• Serve it with a fried egg on top for an extra layer of richness.
• Use a mix of seafood, like adding squid or scallops, for a more diverse flavor profile.

• Use fresh Thai basil if you can find it, as it has a unique flavor that elevates the dish.
• For extra heat, consider adding more green chilies or even a dash of chili paste.
• Make sure not to overcook the shrimp to keep them tender.

• fats: 10 grams
• protein: 25 grams
• calories: 350
• carbohydrates: 45 grams

This dish is packed with protein from the shrimp, along with healthy fats and essential vitamin A from the basil, making it a balanced choice that supports muscle health and overall well-being.

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