with Crunchy Veggies, Cashew Nuts
Chilli and Fresh Basil
This straightforward and uncomplicated Thai Chicken Stir Fry is extremely easy to prepare and even quicker to cook. With the addition of some fresh Thai basil and some fresh red chilies as well as some fish sauce, you’ll soon have, not only a delicious dish but you’ll also get an excellent introduction to Thai cuisine. More than that, it will unquestionably get all of your taste buds tingling.
Thai Chicken Ingredients – Serves 4 Persons
1 Pound skinless, boneless chicken breasts (cut into bite size pieces)
4 Garlic cloves (thinly sliced)
4 Fresh red chillies (seeded and finely chopped)
12 Fresh Thai basil leaves
3 Tablespoons vegetable oil
3 Tablespoons *Nam Pla (fish sauce)
2 Teaspoons soy sauce
1 Teaspoon sugar
Garnishing
2 Fresh red chillies (seeded and thinly sliced)
20 Fresh Thai basil leaves (deep fried)
*Nam Pla is a fish sauce made from salted anchovies which are placed into wooden barrels for fermentation to occur. The sauce itself does not actually impart a fishy flavour, but it does accentuate the taste of food.
Preparation and Cooking Method
1) Heat the vegetable oil in a wok or large frying pan. Add the garlic and chillies and stir-fry over a medium heat for a couple of minutes until the garlic is golden brown.
2) Add the chicken pieces to the mixture and continue to stir-fry until the chicken changes in colour and texture.
3) Add Nam pla fish paste, soy sauce and sugar and stir the mixture for another 3 to 5 minutes or until chicken is fully cooked in the sauce.
4) Stir in the 12 fresh Thai basil leaves, then remove from wok or frying pan and place in individual serving dishes or a warm serving platter.
5) Deep fry the remaining 20 fresh Thai basil leaves briefly for 30 or 40 minutes in some fresh vegetable oil until they become crisp and slightly translucent. Lift out the leaves with a slotted spoon or wire basket and leave to drain on a paper towel.
6) Garnish the Thai chicken stir fry with the fried basil leaves along with the remaining fresh thinly sliced red chillies. Why not serve with a nice Green Papaya Salad or a vegetable stir fry for extra enjoyment.
PS make sure the Thai basil leaves are dry before adding to the oil.
Carbon Steel Wok
A good type of wok to use for Thai chicken stir fry is a lightweight carbon steel one. These woks are far more suitable for Asian cooking than their heavier cast iron brothers or their stainless and aluminium sisters. Best of all, carbonised steel woks are also less expensive than their counterparts.
Just remember, though, that a new carbon steel wok must be seasoned before use. The best way to do this is to first place the wok over a high heat until the surface blackens then wash in some warm soapy water. You need to use a course cleaning pad or a stiff wire brush to clean the wok. Rinse the wok well with clean water and allow to dry over a medium heat.
Finally, wipe the surface with vegetable oil using a paper towel. Please do not use any detergent after each use, only wash the wok under the hot water tap. This will ensure that the wok stays seasoned and rust free. Allow to dry before adding a little vegetable oil and then store.
You may also like to try these Thai Recipes
| Thai Beef Salad can easily be prepared with thinly sliced grilled or boiled beef and a healthy helping of your favourite salad greens and then topped with a tasty Thai salad dressing. This salad can be served as a starter or as a main course. |
Green Papaya Salad, also known as “som tam” is a popular salad enjoyed by many the world over. Add to the tarty papaya taste green beans, finely sliced carrots, diced tomatoes, peanuts and dried shrimp. Top up with a tangy chilli lime dressing and enjoy. |
| Thai Fish Cakes are a common sight on the streets of Thailand. While salmon is widely utilised you can easily prepare these cakes with just about any inexpensive white fish. And In many cases, they are more flavoursome than western varieties. |
| Thai Spring Rolls are great as a snack and are easy to make. They can be made with your favourite vegetables, including tofu, also with baby shrimp and chicken breast. All this complemented with a peanut or sweet chilli sauce. |
| Thai Style Fried Banana is a popular snack sold from street stalls and floating markets throughout Thailand. Though they are easy to prepare, make sure you don’t use overripe bananas. Fried bananas are excellent as a dessert and can be enjoyed hot or cold. |
| Tom Yam Kung is arguably the most famous of all Thai soup recipes and has pretty much put this hot and spicy dish on the world map. It’s easy to prepare with your favourite chicken or shrimp. Not only does it taste great, it’s good to eat. |
| Thai Chicken Soup with coconut milk and chillies is extremely easy to prepare and once accomplished you’re complemented with a distinctive flavour that’s simply Thai. The perfect balance of spicy, sweet and sour, that’s sure to warm up your winter nights. |
| Thai Barbecued Chicken marinated in your favourite sweet and sour sauce with added garlic and then grilled to perfection is a great way to enjoy a festive meal with family and friends. Easy to prepare and a tasty dish everyone will surely love. |
