Do you have a recipe for Thai chicken with basil and chilli?!
Do you have a recipe for Thai chicken with basil and chilli?
In Thai restaurants I always order Thai chicken with basil and chilli but I have never worked out whats in it so I can make it at home?
Answers: Serves: 2
I N G R E D I E N T S
1 lb Skinless, boneless chicken -breast cut into fingernail
-size cubes
1 tablespoon vegetable oil
1 tablespoon coarsely chopped garlic
1 tablespoon minced fresh chili pepper -(serrano or jalapeno)
2 tablespoon Fish sauce (nam pla or nuoc-mam, available in oriental-markets)
1 tablespoon dark soy sauce
1 tablespoon water
1 tablespoon sugar
1 1/2 cup fresh Thai basil
1 medium red sweet bell pepper - cut -into thin strips
1 medium carrot - cut into thin-strips
I N S T R U C T I O N S
Cut chicken into fingernail size cubes - set aside Chop garlic - set aside.
Mince chili pepper - set aside Cut bell pepper and carrots into thin strips. Mix Fish sauce, soy sauce and water together, set aside. Measure out sugar; set aside.
Heat wok or deep skillet over medium high heat. Add the oil and swirl to coat pan. Drop a piece of garlic into pan, if it sizzles immediately, the oil is ready.
Add the rest of the garlic and toss briefly. Add the minced chili and toss until the garlic begins to turn golden, 15 sec.
Add cubed chicken, and stir fry until flesh changes color, about 1 minute.
Add fish sauce mixture and stir fry to combine well with meat, about 1minute. Add sugar and stir fry for another 30 seconds.
Add basil and sliced bell peppers and carrots and toss. Stir fry until the basil begins to wilt. www.allrecipes.com i'm not sure which thai chicken dish you're referring to, but i've got one favourite. I serve it with jasmine rice.
1 tablespoon light vegetable or peanut oil
1 tablespoon Asian hot chili oil
1 1/2 pounds chicken breasts
1 onion
2 red bell peppers
4 cloves garlic
2 cups fresh bean sprouts
1 teaspoon coarse black pepper
1/4 cup tamari (dark soy sauce)
A few dashes Thai fish sauce, about 1 teaspoon or so
2 cups, about 40 leaves, fresh basil
1/4 cup salted peanuts
A handful of cilantro
Heat oils in large non-stick skillet or wok over high heat. Cut chicken into thin strips and chop into bite-sized pieces. Add chicken and stir fry until golden, 2-3 minutes. Push chicken off to sides of the skillet, and add onions and peppers to the center of the pan. Stir-fry 2-3 minutes, then combine with meat.
Add the garlic, bean sprouts and pepper, stir 1 minute, then add soy and fish sauces. Adjust seasonings to taste and wilt in basil. Remove from heat and serve over rice. Garnish with chopped, salted peanuts and cilantro.
4 servings well i've never tried thi chicken but i have tried pho...with is like thai noodles and it is sooo good. that what i when i go to thai restaurant type it in google c wat cums up 3 tbsp vegetable oil
1 lb chicken breast -- boned
2 tbsp garlic -- coarsely chopped
3 tbsp nuoc nam (fish sauce)
3/4 cup basil -- thinly sliced
2 tablespoon sugar
2 Serrano chilies
2 tablespoon water
Skin chicken and cut into 1. 25 X 1 in strips. Remove stems from chilies and cut lengthwise into thin strips (discard the seeds). Heat oil in wok or large skillet over high heat. Add garlic and stir until golden brown, about 10 seconds. Add 1/2 cup of basil and the chilies and stir-fry just until basil wilts, about 1 minute.
Add chicken and stir-fry about 3 minutes. Add nuoc mam, water and sugar and stir-fry until sauce bubbles and thickens slightly, about 2 minutes. Add remaining 1/4 cup of basil and stir-fry until just wilted, about 5 seconds.
Serve immediately with steamed rice. am not sure which Thai chicken dish you had, but i hope one of these could help
Thai Green Curry Chicken
Spicy and fresh tasting, this Thai-inspired curry
takes less than 20 minutes to prepare. Serve with
basmati rice.
Ingredients
2 teaspoons olive oil
2 teaspoons minced fresh ginger
1 pound (480g) skinless boneless chicken breasts,
cut crosswise into thin strips
1 cup (8 fl oz/240ml) fat-free low-sodium chicken
broth
1/2 cup (4 fl oz/120ml) evaporated skim milk
1 - 3 teaspoons Thai green curry paste
1/4 cup thinly sliced fresh basil
1 tablespoon chopped fresh cilantro
1/4 teaspoon coconut extract (optional)
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 cups (6 oz/180g) snow peas or sugar snap peas,
strings removed
3 to 4 - green onions (white and green parts),
diagonally cut into 1-inch (2.5cm) pieces
Preparation - Estimated cooking time: under 30 minutes
-
1 Heat oil in a large nonstick skillet over
medium-high heat. Add 1 teaspoon of ginger, and sauté
for 1 minute. Add chicken and sauté for 4 to 5 minutes
or until lightly browned. Using a slotted spoon,
transfer chicken to a bowl and set aside.
2 Pour chicken broth and evaporated milk into skillet.
Stir in curry paste, 2 tablespoons of the basil,
cilantro, the remaining 1 teaspoon ginger, coconut
extract, if using, salt and pepper. Bring to a boil,
lower the heat and simmer for 8 minutes or until the
sauce thickens.
3 Return the chicken and juices to the skillet. Add
snow peas and green onions; simmer for 3 to 5 minutes,
or until chicken is cooked through. Remove from heat
and stir in the remaining 2 tablespoons basil.
Thai Barley Stir-Fry
1/2 cup pearl barley
1 cup water
2 tablespoons peanut or vegetable oil, divided
2 boneless skinless chicken breast halves,
cut into bite-size pieces
2 cloves garlic, finely chopped
1 cup thinly sliced Chinese or regular eggplant
1/2 cup chopped red bell pepper
1/2 cup chopped onion
3 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh mint leaves
8 to 10 drops red pepper sauce
1 teaspoon granulated sugar
1 tablespoon oyster sauce
1 teaspoon soy sauce
3 tablespoons chopped peanuts
Shredded red cabbage and carrot curls, for garnish
Place barley and water in medium saucepan; bring to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Set aside. In large skillet or wok, heat 1 tablespoon oil over high heat. Add chicken pieces and garlic; stir-fry 3 to 4 minutes. Add cooked barley; stir-fry an additional 3 minutes. Remove barley-chicken mixture from pan; keep warm. Heat remaining 1 tablespoon oil in skillet. Add eggplant, bell pepper and onion; stir-fry 3 minutes. Add basil, mint, red pepper sauce, sugar, oyster sauce and soy sauce; cook 2 more minutes. Return barley-chicken mixture to skillet; stir-fry 3 minutes. Sprinkle with peanuts and garnish with shredded red cabbage and carrot curls for an authentic Thai finishing touch. Makes 4 servings. Google it dear Try this link : http://www.cooks.com/rec/view/0,1726,131...