I am a lover of Thai food. Since the very first time I experienced Phad Thai, I have been taken with the spicy, sweet, or creamy flavors offered. I have gone to more Thai restaurants than I am able to count, always looking for my favorite place. There are so many wonderful restaurants and my biggest dilemma truly is trying to recreate those flavors at home. I believe that Thai cuisine is an art form. The times I have tried to make it on my own has proven that cutting corners in ingredients will never result in authentic cuisine. So as I continue to journey on in this genre, I must remind myself of that truth. That being said, here is a dish that I made recently for lunch. I think that it came pretty close to what I’ve experienced at restaurants. I admit, however, that I did not buy Thai basil and using italian basil changed the over flavor for sure. I recommend that you do not follow my example if possible. Enjoy!
- 10 oz boneless and skinless chicken thighs or chicken breast (ground)
- 4 cloves garlic (finely chopped)
- 2 shallots (finely chopped)
- 1¼ tablespoons fish sauce
- 1 teaspoon palm sugar
- ½ teaspoon kecap manis (sweet soy sauce)
- 1 big bunch of Thai basil leaves (stems removed)
- 6 bird’s eye chilies (chopped and pounded with a mortar and pestle) or 1-2 fresh jalapeno cut into slivers
- 2 dashes ground white pepper
- 2 tablespoons oil
- Add oil into a heated wok, follow by chopped garlic and shallots. Stir fry the garlic and shallots until aromatic, then add the chicken meat into the wok. Use the spatula to quickly stir-fry and break the ground chicken meat into small lumps. When the chicken meat changes color, toss in the chilies and the seasonings (fish sauce, palm sugar, and sweet soy sauce) and continue to stir-fry. Add in the basil leaves and do a few quick stirs until the basil leaves are wilted and you smell the exotic fragrance of the basil leaves. Sprinkle two dashes of pepper powder into the dish, do a final stir, dish out and serve immediately.
Recipe from Rasa Malaysia