Chicken with Basil
Monday, 26 May 2008
"Holy" basil is widely available in Thai stores. The stems are purple and the leaves are pointed, distinguishing it from regular sweet basil. I actually prefer the flavor to "regular" basil—it’s slightly more bitter and fragrant, with a unique aroma. The basil doesn’t require much cooking, as too much heat makes it bitter and destroys the delicate flavor.
At a glance
3 tablespoons oil
2 garlic cloves, crushed
1/2 pound chicken breast, chopped coarsely
1 tablespoon fish sauce
4 fresh red chiles, sliced lengthwise
1 large bunch of Thai "holy" basil
Heat the oil in a wok and fry the garlic until fragrant. Add the chicken breast, and cook over high heat for a few minutes. Add fish sauce and chiles and cook for a few minutes more. Add the basil and toss together until cooked.
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