Thai Basil Shrimp Stir-Fry (Easy!)

Combine the 'Stir-Fry Sauce' ingredients together in a cup, stirring to dissolve the sugar. Set aside.

Pound or process together the garlic, chili, and onion to create a paste. Alternatively, mince them all individually and stir together. Set aside.

Heat a wok or large frying pan over medium-high heat. Drizzle in oil, then add the shrimp. Stir-fry 1 minute, or until shrimp are light pink on both sides.

Add the garlic-chili paste you made earlier and continue stir-frying 1 more minute.

Add the peppers and chicken stock. Stir-fry 3 minutes, or until peppers have softened but are still bright in color and retain some cripness. While stir-frying, add the stir-fry sauce you made earlier.

Remove from heat. Stir in the cashews and fold in the basil. (If basil leaves are large, stack them into a neat pile and slice them up into shreds)

Taste-test the dish, adding more lime juice if too salty (this will depend on the saltiness of your stock), or more fish sauce if not salty or flavorful enough. If too salty for your taste, add another generous squeeze lime juice. Add more fresh-cut chili (or some dried chili flakes) for more heat. Taste-test Tip: This dish is meant to be primarily salty-spicy, with the zesty taste of the basil coming through. These flavors are then balanced out by plain (unsalted) rice served on the side. For those who don't like their food too salty, garnish with wedges of fresh lime to be squeezed over before eating. ENJOY!