Friday, May 24, 2013

Thai Basil Chicken (Gai Pad Krapow)

Oh, this was really good. I think you'll like it a lot. I served it up with rice and called it a day. The recipe is adapted from a site I just love, Rasa Malaysia, which is featured on the ENJOYING sidebar on the right. Her recipes are reliable and I'm always happy with the result. If you haven't dabbled in Asian cuisine in your kitchen but are open to giving it a try, I highly recommend letting her be your guide. Here's that recipe:

Thai Basil Chicken (Gai Pad Krapow)
Print recipe only here

Serves 4

1 T canola oil
4-6 boneless, skinless chicken breasts, cut into thin strips
4 cloves garlic, finely chopped
2 shallots, finely chopped
2 T fish sauce
2 teaspoons sugar
2 teaspoons soy sauce
1 big bunch of basil leaves, cut into very thin strips* (I used regular basil since I had it, but source Thai basil if you can)
6 bird’s eye chilies, chopped and pounded with a mortar and pestle) OR 1-2 fresh jalapeno cut into thin strips
2-3 turns fresh ground white pepper

Heat wok or large skillet over medium heat for 2-3 minutes. Add oil, then chopped garlic and shallots. Stir fry the garlic and shallots until aromatic, for a minute or so, then add the chicken. When the chicken is cooked, toss in the chilies and the seasonings (fish sauce, 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 fragrant. Add the pepper, taste for seasoning, and serve.

* to cut basil into thin strips, a/k/a chiffonade, stack 5-6 leaves on top of one another, roll into a cylinder and then use a sharp knife to make thin slices thru the cylinder. Repeat until you have about 1/3 cup of basil chiffonade.

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