Now that I have all of these wonderful types of basil in my little herb garden, I have set out to find new recipes to use them in.
This was my first adventure with the Thai Basil.
Unfortunately I didn't take the time to take photographs of this as I was cooking because I really didn't know if it was going to be a "keeper" recipe or not. (Edited to add, I made a batch of this with beef instead of chicken and I did take photos, check it out here Spicy Thai Basil Beef).
Well, we absolutely loved it! I can't wait to make it again.
Next time I will take photos to share.
Spicy Thai Basil Chicken
- 1 ½ lbs boneless chicken breast, sliced into thin bite sized strips
- Small amount of vegetable oil
- 3 large cloves of garlic, chopped.
- 2-3 Serrano chilies, minced (may also use habanera if you prefer, or kii noo if you can find them)
- 3 tablespoons fish sauce
- 2 tablespoons sesame chili oil
- 1 tablespoon water
- 1 teaspoon sugar
- 1 teaspoon soy sauce
- 1 cup firmly packed Thai basil
- About ½ large sweet red pepper sliced into thin strips
- 1 carrot sliced thinly
- 3 thinly sliced green onions
- About 10-15 fresh green beans sliced
Heat skillet over medium heat. Add enough oil to coat the surface. When the pan is good and hot, add the garlic and stir for a few seconds. Add the minced chili peppers and sauté about 30 seconds more. Add the chicken and stir, cooking until the meat is cooked, about 1 ½ minutes.
Add the fish sauce, water, and soy sauce, sesame chili oil and stir-fry to combine well with the meat, about 1 1/2 minutes again. Add the sugar and stir fry for another 30 seconds. Add the carrots, green beans, green onions, basil and the red pepper strips. Continue to cook, stirring and tossing, until the basil wilts.
Serve over steamed rice, preferably Jasmine.
This recipe was adapted from the Thai Chicken with Basil recipe at http://www.pepperfool.com/
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Comments: 38
Everything else sounds wonderful but not the fish sauce
What I said basically was its made with anchovies just like worchestshire sauce is..you've probably eaten it plenty of times and not even known it , if you've eaten oriental food.
I was just out gazing longingly at my basil plants. Can't wait til they are ready!
How do you dry it? Just basically leave it out in the sun for a couple days? I know I can use the dry for turkey day.
Oh those mesh bags that they sell for washing your delicates in in the washing machine work perfectly!
Thanks for the feature.
Thank you for taking the time to post to the group:*Cooking,*Anything & Everything To Do With Cooking*
http://anythingcooking.gather.com/
thanks for the recipe
I knew there were a lot of different varieties, but had no idea it was near 150.
Thanks for the great recipe!
Make sure you use THAI basil, which is different from regular (Italian) basil....
Please consider posting this to my group, <a href=http://everythingthai.gather.com/>Everything Thai</a>.