Thai Style Basil Chicken : Taste Of Asia |Cooking|

If you are a regular here, you might know my love for Thai food. I have already shared quite a few recipes with some homemade curry pastes. The aromatic, spicy Thai curry never fails to impress me. Thai style basil chicken however does not require any curry paste.

Thai style basil chicken is a stir-fry preparation, yet it is spicy and aromatic. It is that kind of recipe when you want to indulge in something spicy and delicious but do not want to spend hours in the kitchen. This quick and easy recipe is perfect for weeknight dinner and does not need any prior preparation.

It is packed with flavor, is aromatic and strikes a right balance between spicy, sweet, sour and salty. What can be better than to have this recipe in your repertoire which is done in less than 30 minutes? With a side of fragrant Thai jasmine rice your weeknight dinner is sorted! You will never go back again to a take-out place to satisfy your cravings.

Tips:

Adjust the spiciness according to your taste. Fresh Thai red chili is very spicy so add according to how much you can handle. Do not cook for too long once you add the basil leaves. The whole process is quite fast so prep the ingredients before you start cooking.

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HOW TO COOK PAD KRAPOW GAI OR THAI STYLE BASIL CHICKEN

YIELD: 3-4 Servings
PREP: 10 mins
COOK: 15 mins
READY IN: 25 mins

It is packed with flavor, is aromatic and strikes a right balance between spicy, sweet, sour and salty. It is done in less than 30 minutes!

INGREDIENTS

1 lb chicken breasts cut into bite size pieces
1 tablepoon cornflour/cornstartch
4-5 medium garlic cloves
3-4 medium fresh Thai red chilies
1 small red onion finely chopped
1 medium red bellpepper/capsicum thinly sliced
1 tablspoon light soya sauce
1 tablespoon oyster sauce
2-3 drops fish sauce optional
1/2 teapsoon salt or to taste
1 teaspoon sugar l to balance thetaste
3 tablespoons vegetable oil for cooking
8-10 sprigs Thai basil leaves
1-2 medium fresh Thai red chilies chopped finely for garnish

INSTRUCTIONS

1. Dust the chicken pieces with cornflour and some salt and set aside. Chop the red chilies and garlic cloves and make a coarse paste in a mortar and pestle. Set aside.
2. Heat 2 tablespoons of oil in a wok at high flame. Saute the chicken pieces until partially done. Drain and transfer to a plate.
3. Add the remaining oil and add the chili-garlic paste and saute at medium heat for few seconds or until aromatic. Add the chopped onions and saute until lightly browned. Add all the sauces and mix well.
4. Add the thinly sliced bell peppers/capsicum and toss with the sauce mixture at high heat. Quickly add the fried chicken pieces and give a good mix. Add salt and sugar (optional) as per taste.Coarsely chop some sprigs of basil and add it to the chicken. Give a final stir and transfer to a serving bowl. garnish with few sprigs of basil and chopped chilies.
5. Serve hot with steamed jasmine rice on the side. Enjoy!