Monday, September 16, 2013

Thai Chicken with Fresh Basil

We often order take-out from a nearby Thai restaurant, but this dish is so easy and quick to make, you won't need to reach for the phone. The original recipe is from this great little book: Quick and Easy Thai; however, I have tweaked it quite a bit to our taste (less onion, more sauce, ground chili paste instead of fresh chilies...). If you can find some, use Asian basil, if not, Italian basil will work just as well. I usually serve this dish with steamed jasmine rice and sliced mango for dessert. Thai night-in!

Serves 3 to 4
  • 2 tablespoons vegetable oil = 2 cuillères à soupe d'huile végétale
  • 2 to 3 garlic cloves, minced = 2 ou 3 gousses d'ail, émincées
  • ¼ cup chopped onion = ¼ d'un oignon, coupé en petits morceaux
  • 3 or 4 medium chicken breasts, cut into bite-sized pieces = 3 ou 4 escalopes de poulet, coupées en morceaux
  • 4 tablespoons nam pla (thai fish sauce) = 60 ml de nam pla ou nuoc-mâm
  • 2 tablespoons low-sodium soy sauce = 30 ml de sauce soja
  • 4 tablespoons water = 60 ml d'eau
  • 2 teaspoons brown sugar = 2 cuillères à café de cassonade
  • 1 to 2 teaspoons ground chili paste (sambal oelek) = 1 à 2 cuillères à café de sambal ulek (purée de piments)
  • 20 to 25 fresh basil leaves = 20 à 25 feuilles de basilic frais

Heat up the oil over medium-high heat in a large skillet. Add the garlic and onion, and cook for a couple minutes. Toss the chicken pieces in, cook, stirring so the chicken browns on all sides.

Add the fish sauce, soy sauce, water and sugar and cook for another couple of minutes. Add the chili paste and basil leaves, toss well. Once basil has wilted, remove from heat and transfer to serving dish. Serve immediately, with jasmine rice on the side. Enjoy!

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