Goong Pad Nam Prik Pao (Thai Stir-Fried Shrimp with Chile Jam)

A historian, scholar, recovering attorney, magazine editor, dedicated self-taught cook and a cultured, sophisticated, man about town; I got my chance to turn pro in 1995. After years in some of the area's finest kitchens I had kids. After ten years happily a full-time stay-at-home dad and part-time caterer I am now back at work playing with food and teaching at the Niagara Falls Culinary Institute and Cardinal O'Hara High School.

subheading: For the Stir-Fry Sauce:

2 tablespoons (45g) homemade or store-bought nam prik pao (Thai chile jam)

1 tablespoon (15ml) Thai oyster sauce

1 tablespoon plus 2 teaspoons ( 25 ml) Thai light soy sauce

1 teaspoon (10g) tamarind paste

2 teaspoons (10g) sugar

2 tablespoons (30ml) water

Pinch of kosher salt

subheading: For the Stir-Fry:

12 large shrimp (about 8 ounces; 225g), peeled and deveined

Kosher salt

6 small garlic cloves (25g), thinly sliced

2 to 3 fresh Thai chiles (2 to 3g total), stemmed (see note)

2 tablespoons (30ml) vegetable oil

4 ounces (120g) oyster mushrooms, firm central stems removed, mushroom caps separated, large caps torn by hand vertically into smaller pieces

¼ small yellow onion (40g), sliced ¼-inch thick (see note)

2 long beans (about 30 g), ends trimmed, cut crosswise into 1-inch pieces

2 scallions, green parts only, cut crosswise into 1-inch pieces (about 10 g total)

½ packed cup (about ½ ounce; 15g) fresh sweet basil leaves (a.k.a. Thai basil)

Cooked jasmine rice, for serving

Directions at seriouseats.com

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