Tuesday, 14 July 2009

Thai Chicken with Holy Basil and Chillies

200g boneless & skinless chicken, thinly sliced
2 garlic cloves,
1 red chili, chopped
1 1/2 tbsp oil
80g sliced onion
1 1/2 tsp nam pla
1 tsp white sugar
1/2 tsp soy sauce
2 1/2 tbsp chicken stock
Garnish: 1 red chilli, sliced lenghways
10 holy basil leaves

Crush garlic & chilli in a pestle & mortar. Heat oil in a work over medium flame and stir fry paste. Add chicken and continue frying & stirring. Add onions, fish sauce, sugar and soy sauce, stirring and frying continuosly. Add stock, chilli and basil leaves and fry for another 15 seconds. Serve immediately with jasmine rice.

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