Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon



Recent Reviews

Re:Thai-Style Stir-Fried Chicken and Basil

no stars. This recipe doesn't even resemble the real thing. People seem to think putting lime or p-nut in a recipe makes it Thai, it does not. As an American married to a Thai and cooking Thai food for over 30 years and living in Thailand for almost 9 years, I can say this isn't even close. First off you should be using Holy Basil (hot basil,either white, or red leafed)If you use any other variety of basil it won't be the same dish. If you use sweet basil it's another recipe, but still absolutely no lime and no shallots, and no sugar with sweet basil.To do it correctly, pound thai bird chilis, and garlic in a mortar & pestle. slice chicken....dark meat works best, but you can use breast meat. Brown it well in a hot wok with a light oil, when done and a bit crispy, push to side of wok and brown the chili garlic mixture in the remaining oil, add some thick sweet soy (available even in western super markets) and some fish sauce. Add the holy basil leaves, quite a lot, and stir fry together. it should be moist but not saucy. Serve over hom mali rice (jasmine rice) and top with a crispy fried egg. Seasoning depends on how much chicken you use. Since holy basil is already spicy I'd say no more than 5-8 chilis for western taste to begin with.

Posted: 05:45 am on October 11th 2011