Thai basil chicken is one of the most popular dish found at the Thai streets. It is easy to prepare and fast to cook.
This will goes well with steam rice and a fried egg by the side. You can replace chicken with pork as well.
A fast and easy option for lunch.
2 tbsp oil
4 cloves garlic, finely chopped
2 shallots, finely chopped
280g ground chicken
1 1/4 tbsp fish sauce
1 tsp sugar or to taste
1/2 tsp dark soy sauce
1 big bunch Thai basil leaves, stems removed
6 bird’s eye chilies, chopped and pounded with a mortar and pestle
*You don’t need to crush the garlic and chilies down to a curry paste, but you’re just looking for just a coarse crush.
Grinding really releases all the juices and oils of the chilies and garlic and it brings out an extra depth of flavor, which in return makes the entire dish of chicken basil more vibrant, garlicky and spicy.
But no worries if you don’t have a mortar and pestle, mincing is still adequate.
1. Add the oil into a heated wok, follow by the chopped garlic and shallots.
2. Stir fry the garlic and shallots until aromatic, then add the ground chicken into the wok. Use the spatula to quickly stir-fry and break the ground chicken meat into small lumps.
3. When the chicken meat changes color, toss in the chilies, fish sauce, sugar, and dark soy sauce. Stir to combine well.
4. Add in the basil leaves and do a few quick stirs until the basil leaves wilted and you smell the exotic fragrance of the basil leaves.
5. Do a final stir, dish out and serve immediately.