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Stirfried
Chicken with Thai Basil and Chili Peppers
(KAI PHAT BAI KRAPHRAU)
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INGREDIENTS : |
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Vegetable oil |
5 |
tbsp. |
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Yellow spur chili
peppers, chopped |
2 - 3 |
tbsp. |
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Garlic, peeled
and chopped |
1 - 2 |
tbsp. |
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Skinless and boneless |
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chicken thigh,
ground or sliced |
1 |
lb. |
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Black soy
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1 |
tbsp. |
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Fish sauce |
1 - 2 |
tbsp. |
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Granulated sugar |
1 - 2 |
tsp. |
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Holy basil leaves,
(bai kraphrau) |
1/2 |
cup |
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(4 servings) |
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1. Heat oil in a wok or regular frying pan until it almost
smokes.
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2. Add chopped chili and chopped garlic to the pan and stir
quickly to create aroma. Be careful not to burn them.
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3. Just before the garlic browns, add the chicken and stirfry
continuously. Once the chicken is cooked and the liquid from
the chicken is reduced slightly, add the black soy to give
this dish color and season with fish sauce and sugar. Continue
to stirfry then allow the seasoning to seep into the chicken.
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4. The above process should only take a few minutes since
it is essential that you cook this dish on a high heat at
all times. Before taking off the heat add Thai basil leaves,
toss in the pan and serve immediately.
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| Tips…
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This dish can be made with any kind of meat as well as seafood.
It is a standard dish eaten in Thailand for lunch, served
over steamed rice.
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