Pad-Med Mamuang (Thai Shrimp with Cashews)

Serves 2 (generously)

Can use chicken instead of shrimp if desired

18 thawed shrimp

100g sliced green pepper

100g sliced red pepper

200g sliced celery (sliced diagonally)

150g mushrooms, quartered

150g cashews

2 red chilies, diced 

4 cloves garlic, minced

4 tbsp ground sweet red peppers (puree, can freeze anything not used)

2 tbsp sugar

1 tbsp fish sauce

1 tbsp seasoning sauce (Golden Mountain - available at T&T)

1 tbsp mushroom soy sauce

5 tbsp vegetable oil

10-15 fresh basil leaves

Mix red chili, garlic and sweet red pepper in a bowl and set aside.

Mix sugar, fish sauce, seasoning sauce, and mushroom soy sauce in a bowl and set aside.

Add 2 tbsp oil in a wok and heat over medium heat.  Add shrimp and cook. Then add red chili mixture, saute for 1 minutes.  Remove shrimp and mixture and set aside.

Add 2-3 tbsp oil in the wok and heat over high heat.  Once hot, add vegetables (green pepper, red pepper, celery and mushrooms) and saute for 2 minutes.  Then add sugar mixture and saute for 1 one minutes.  Add shrimp mixture, cook for one minute and add basil leaves.  Serve immediately over rice.