Ingredients
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2 inches piece ginger, peeled
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3 garlic cloves, peeled and lightly crushed
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2 shallots, peeled and roughly chopped
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3 tablespoons grapeseed oil or 3 tablespoons other neutral oil
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2 tablespoons tomato paste or 1 medium tomatoes, chopped
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2 tablespoons fresh lime juice
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2 tablespoons nam pla (Thai fish sauce)
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2 teaspoons soy sauce
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1 tablespoon sugar
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1 lb peeled shrimp
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4 small fresh chili peppers, seeded and stemmed (or dried red chili flakes to taste)
Instructions
- Mince ginger, garlic, shallots and chilies in food processor.
- Put oil in wok or large skillet and turn heat to medium-high; a minute later, add minced spices and cook, stirring constantly, for about 30 seconds.
- Stir in tomato paste, lime juice, nam pla, soy sauce, sugar and 2 tablespoons water. Add shrimp and coat with sauce. Cook just until sauce is bubbling and shrimp turns pink, about 5 minutes.
- Serve over rice or noodles.