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

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Goong Pad Nam Prik Pao (Thai Stir-Fried Shrimp With Chile Jam)
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Nam prik pao (Thai chile jam) brings this stir-fry together in no time.

2 to 3 fresh Thai chiles , stemmed 4 ounces oyster mushrooms, firm central stems removed, mushroom caps separated, large caps torn by hand vertically into smaller pieces2 long beans , ends trimmed, cut crosswise into 1-inch pieces1/2 packed cup fresh sweet basil leaves In a small bowl, stir together nam prik pao, oyster sauce, light soy sauce, white sugar, water, and salt until well combined. Set aside.In a small bowl, combine shrimp with a pinch of salt and mix to evenly coat. Set aside.

Since this stir fry pushes the limit of what I recommend cooking in a wok at once, especially on a home stove top, if you'd like to double it, I suggest cooking the components in multiple batches.Stored in an airtight container, the stir-fry sauce will keep for about 2 weeks in the refrigerator.

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