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

Ingredients

• 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 (25ml) Thai light soy sauce
• 1 teaspoon (10g) tamarind paste
• 2 teaspoons (10g) sugar
• 2 tablespoons (30ml) water
• Pinch of kosher salt
• 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
• 1/4 small yellow onion (40g), sliced 1/4-inch thick (see note)
• 2 long beans (about 30g), ends trimmed, cut crosswise into 1-inch pieces
• 2 scallions, green parts only, cut crosswise into 1-inch pieces (about 10g total)
• 1/2 packed cup (about 1/2 ounce; 15g) fresh sweet basil leaves (a.k.a. Thai basil)
• Cooked jasmine rice, for serving

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