Thai Basil Chicken

 

Thai Basil Chicken

If your weeknight dinner repertoire doesn’t include Thai Basil Chicken (Pad Krapow Gai), then you’re missing out. This superquick stir-fry comes together faster than you could get takeout delivered. It traditionally uses holy basil, which is very hard to find, but you can use either Thai or sweet basil, depending on availability.  

Ingredients:
2 tbsp (30 mL) fish sauce, preferably Thai
1 tbsp (15 mL) oyster sauce, preferably Thai
1 tbsp (15 mL) low-sodium soy sauce
l tbsp (15 mL) water
1 tbsp (15 mL) brown sugar
6 tbsp (90 mL) canola oil, divided
1 lb (455 g) ground chicken
4 cloves garlic, minced
1 red bird’s-eye chili, finely chopped
1 long red chili, halved, seeded, thinly sliced
7 oz (200 g) green beans, cut on bias into 1/4-inch (5-mm) pieces
1 1/2 cups (375 mL) loosely packed basil leaves, preferably Thai
4 large eggs
Jasmine rice and lime wedges for serving

Directions:
Stir fish, oyster and soy sauces with water and brown sugar in a small bowl. Set aside.

Heat 3 tbsp (45 mL) oil in a large nonstick frying pan over high heat until shimmering. Add chicken and cook, breaking up meat with a wooden spoon, until liquid has evaporated and chicken is starting to sizzle and brown, 5 to 7 minutes. 

Reduce heat to medium and add garlic and chilies. Cook, stirring constantly, until fragrant, about 30 seconds. Add green beans and fish sauce mixture. Stir constantly until sauce evenly coats chicken, about 1 minute. Remove from heat and stir in basil. Cover and set aside.

Heat remaining 3 tbsp (45 mL) oil in a small nonstick pan over medium-high. Cook eggs, one at a time, until edges are browned, whites are puffed and yolks are still runny, about 1 minute. (Be careful as oil tends to pop a bit.)

Serve stir-fry with steamed jasmine rice, lime wedges and a fried egg on top of each serving.  Serves 4

Thai Larb Salad

Thai Larb Salad

A fresh and flavorful recipe for Thai Larb Salad using your choice of ground chicken, turkey, beef or lamb! Serve this with lettuce wraps or rice, or both!  Served 3/20/22.  Excellent Flavor!

Ingredients:
1/2 cup hot water

2 tablespoons vinegar- white or rice wine
1 red onion (divided, see instructions)
——-
3 garlic cloves, rough chopped
4 tablespoons lemongrass, finely minced
1 teaspoon chili flakes, more to taste
16 ounces ground chicken, turkey, beef, lamb,
1/2 teaspoon salt
1/2 teaspoon pepper
—–
2 cups cucumber, sliced or diced
2–3 radishes, sliced (or watermelon radish)
3 scallions, thinly sliced
1 tablespoon fresh chili, finely minced (optional, or sub jalapeno, Thai red chili)
1/2 cup chopped cilantro
1/2 cup chopped mint
1/2 cup chopped basil (Thai basil elevates)
2 tablespoons fish sauce
4–5 tablespoons lime juice
1 teaspoon brown sugar, maple, or honey
finely chopped fresh chili- optional!
Serve with lettuce wraps or jasmine rice or both!
  
Directions:
Dice half the onion (you’ll need 1 cup diced) and thinly slice 1/4 of the onion ( 1/4- 1/2 cup).

Place the sliced onions in a bowl, cover with 1/2 cup hot boiling water and 2 tablespoons vinegar, place in the fridge.

Cook the meat: Heat oil in a large skillet over medium heat. Add 1 cup diced red onion, saute 3-4 minutes, add garlic, lemongrass and chili flakes. Saute until fragrant, 2-3 minutes. 

Add the ground meat, breaking it apart with a metal spatula. Season the meat with the salt and pepper and continue cooking until all the liquid releases and evaporates about 10 minutes. Drain the fat from the meat, using a fine-mesh strainer.

While the ground meat is cooking, prep the remaining ingredients. Place the cucumber, radish, scallions, mint, basil, cilantro, fresh chili (optional) in a bowl. 

Add the drained meat and the strained pickled onions. Add the fish sauce, lime juice and sugar.  Taste, adjust salt, lime and heat. I’ll usually add more chili flakes. or finely diced fresh chilies.

Serve with lettuce wraps and/or cooked rice. Serve warm or chilled. ( If chilling, make doubly sure to strain all the fat from the meat -it will harden in the fridge.)

Note: Larb will keep up to 3 days in the fridge.