When I was at Chennai, I managed to buy some Thai
Basil leaves at a supermarket. Back at home in Salem, I picked the Basil leaves
and planted the stems in a potted plant. I was thrilled when new shoots sprouted
out and now I have a tiny Basil garden! A couple of days back , I gathered my
first batch of basil leaves and decided to try out this absolutely awesome Thai
Stir Fry Basil Chicken. I don’t know whether this is an authentic recipe, as
I’ve never tasted Basil Chicken in a Thai Restaurant. I followed the basic
recipe in Temple of Thai with a few changes here and there.
Thai Stir Fry Basil Chicken
Ingredients:
6 cloves
garlic, finely chopped
1/2 cup
sliced onion
3 tsp dark
soy sauce
2 spoons
oyster sauce
3 spoons
fish sauce
1 spoons red
Thai hot sauce
2 teaspoon
fresh lime juice
2 whole red chilies( pounded with a mortar and
pestle)or crushed paprika flakes
1 cup fresh
Thai basil leaves (or 1/4 cup dried basil, soaked to soften)
1 teaspoon palm sugar
1 cup mixed
bell peppers
Dash of
ground white pepper
2-3 spoons
oil
!/4 cup spring
onions or green onions chopped fine.
Method:
Mix the fish
sauce, oyster sauce, red hot sauce in a bowl .Add palm sugar and lemon juice whisk
all the ingredients .Keep aside.
- Heat a wok.
- Swirl in the oil.
- Stir in the garlic.
- Add sliced onions and stir for a few seconds.
- Add chicken slices. Stir-fry till brown
- Stir in bell peppers
- Add the sauce mixture and stir-fry till brown and cooked.
- Mix in the fresh basil leaves and spring onions. Stir-fry for another half a minute, or until the basil is wilted and the chicken is cooked through. Sprinkle with white pepper. Stir.
- Serve with plain steamed rice.
Enjoy! :)