Pad prik pao

Method

1. 1 Peel the shrimp, leaving the tails intact, then remove the black vein and pat dry.
2. 2 Sauté the Thai chili paste in oil for 90 seconds until the oil turns red and has a roasted aroma.
3. 3 Since the chili paste already contains sugar and tamarind, only add a very small amount of fish sauce and sugar; adding too much will make it too strong.
4. 4 Add the shrimp to the pan and stir-fry over high heat for 90 seconds, then remove immediately to prevent them from becoming tough.
5. 5 Sauté the onions and bell peppers for 90 seconds until crispy.
6. 6 Add the shrimp, season with fish sauce and sugar, then turn off the heat and mix in the basil leaves and lime juice.