It’s 2012 and I can’t believe how fast 2011 flew. That’s because I was having the time of my life and as they alway say, time flies when you’re having fun. So true!
2011 was full of adventures – traveling to different places, eating different types of food, experimenting in the kitchen with new dishes. Ever since I started this blog, I’ve noticed that I have this urge to dig out recipes I would never have tried under normal circumstances. Looking back, I am very pleased with the variety of dishes I’ve tried and added to my recipe book – though this is more virtual than physical at the moment and I’m hoping I can finally get it organized into a nice recipe folder this year. Hey, I think I found a resolution! Do you have any?
Last December (wow, saying that makes it feel like it was ages ago, though it was only a week back), I had this crazy craving for Thai Basil Chicken and rice. The type I used to go ga-ga over in Singapore. It was one of the number of dishes that I counted under my ‘comfort food’ category and it would never fail to satisfy me, no matter where I ate it. So, I wanted to find the best recipe that came close to the way the Singaporean cooks make it.
The first recipe I tried from Thai Food & Travel was delicious but it didn’t quench my craving since it wasn’t as close to the ones from Singapore. So, I hunt again and found a recipe here that was apparently adapted from the cookbook, Simply Thai Cooking. It was the closest I could get to what I wanted and I was an extremely happy camper after that. The flavor basil adds to the chicken is just divine. So, this is the recipe I’m sticking to until someone can share one that’s exactly like the Singaporean ones. Bon Appetit!
Spicy Thai Basil Chicken
- 1 onion , sliced
- 1/2 green/red bell pepper , sliced
- 1 pound ground chicken
- 2 teaspoons chopped garlic
- 12-15 thai green chillies (add more for spiciness that will kill and reduce if you aren’t tolerant towards spice)
- 1/2 cup shredded basil
- 1 1/2 tablespoon sesame/peanut oil , for stir-fying
- 3 tablespoons fish sauce
- 2 teaspoons sugar
- 3 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 5 tablespoons water
- 1 teaspoon chili paste
- 1 1/2 teaspoon cornstarch
- 3 tablespoons water
Heat oil in wok. Stir-fry onions and peppers. Remove and keep warm.
Add another tablespoon of oil to wok if needed and heat in wok on high. Saute garlic for a few seconds. Add chicken and chillies and stir-fry until chicken is done. Add sauces in order, stirring between each addition to coat. Add cooked vegetables back and stir to coat.
Add basil, stirring just unti hot-crisp, and beginning to wilt. Serve immediately. This goes best with a fried egg, rice and a side of cucumbers to cool off the spicy chicken.