| Prep: 20 mins | Cook: 10 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 260 | 12g | 2g | 14g |
| sugars | fibre | protein | salt |
| 4g | 3g | 22g | 1.8g |
Why I Love Thai Spicy Stir-Fried Seafood with Basil and Green Chili
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When I think about the Spicy Stir-Fried Seafood with Basil and Green Chili, it transports me to a whole new culinary landscape, distant from the familiar comforts of my Nebraska kitchen. It’s the kind of dish that invites the adventurous spirit to dive into the vibrant flavors of Thai cuisine, while still clinging to that core desire for fresh, quality ingredients that’s been instilled in me since my earliest days tending to the family garden.
A Far Cry from Midwestern Comfort
The magic of the Spicy Stir-Fried Seafood with Basil and Green Chili lies in its delightful contrast to my usual repertoire. The succulent mix of shrimp, squid, and scallops offers a bounteous taste of the ocean—a refreshing departure from the Midwestern staples of beef and corn. Thai basil, with its unique anise-like flavor, couples beautifully with the fiery kick of the green jalapeno and bird’s eye chili peppers, creating a dish that’s as tantalizingly aromatic as it is pleasing to the palate.
A Tribute to Tradition with a Personal Twist
This recipe, while rooted in the classic flavors of Thailand, nods respectfully to the great chefs who have brought the region’s cuisine to global fame. Though not directly inspired by an individual chef, the likes of David Thompson—no relation of mine, yet a noteworthy ambassador of Thai cooking—have certainly elevated the culinary scene, making such vibrant dishes more accessible to passionate cooks everywhere. The Spicy Stir-Fried Seafood with Basil and Green Chili could very well be a distant cousin to the traditional Pad Krapow, a dish often enjoyed in the streets of Bangkok.
Similar to the convivial spirit that my church potlucks champion, this Spicy Stir-Fried Seafood with Basil and Green Chili encourages sharing not just a meal, but an experience. I can easily see it being savored alongside a steaming bowl of jasmine rice or a cool Thai cucumber salad, complementing the heat with its crunch and tang, and rounding out a communal feast. The versatility and vibrancy of this dish make it more than just a recipe—it’s a ticket to explore new flavors and traditions, all while cherishing the value of fresh, lovingly prepared food.
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What You’ll Need
- 2 pounds mixed seafood (shrimp, squid, scallops)
- 1 cup of fresh Thai basil leaves
- 6 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 green jalapeno peppers, chopped
- 3 green bird’s eye chili peppers, chopped (optional)
- 1/4 cup oyster sauce
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- 2 tablespoons fresh lime juice
- 1 green bell pepper, sliced
- 1 onion, sliced into thin strips
- 3 green onions, chopped
Method
Step One
Start by gathering all your ingredients together. Make sure your seafood is cleaned and ready for cooking.
Step Two
Heat the vegetable oil in a large wok or frying pan over medium heat. Once hot, add in the minced garlic and chopped jalapeno peppers. If you want an extra kick, also add in the bird’s eye chili peppers. Stir fry these together until the garlic becomes fragrant, just for a couple of minutes.
Step Three
Put in the mixed seafood to your wok or frying pan. Make sure to stir continuously to ensure even cooking. Be careful not to overcook your seafood or it may become rubbery. Cook until the seafood is just done, which should only take a few minutes.
Step Four
Add the green bell pepper and onion to the pan, continue to stir fry until these are tender-crisp. Now it’s time to add in your sauces. Pour in the oyster sauce, fish sauce, and sprinkle in the sugar. Stir everything together well, making sure all your ingredients are well coated in the sauces.
Step Five
Lower the heat, then add the fresh Thai basil leaves and chopped green onions to the mixture. You want to add these last so they stay vibrant and fresh. Quick stir to mix them in.
Step Six
The final touch is adding the fresh lime juice. Drizzle this over the top of your stir fry, then give it one last good mix to combine. Your Spicy Stir-Fried Seafood with Basil and Green Chili is now ready to serve. Enjoy hot!
