This is a great accompaniment or main course for a Thai dinner, wonderfully aromatic, and very tasty! Based on a Madhur Jaffrey recipe, my husband makes this dish often.
- 3 tablespoons vegetable oil
- 1 medium white onion, chopped
- 1⁄2 cup chopped fresh basil (Thai basil preferred)
- 5 cloves garlic
- 2 green onions, chopped
- 2 Thai red chili peppers, seeded and cut into strips,amount to taste
- 1 teaspoon freshly grated ginger
- 1 lb ground chicken (or turkey)
- 5 teaspoons fish sauce (or salt to taste)
- 1 1⁄2 teaspoons dark brown sugar
- In oil over medium-high heat, saute onion, basil, garlic, green onions, chilies, and grated ginger in oil until onions are soft.
- Add ground chicken and sauté until browned.
- Mix fish sauce and brown sugar together; add into chicken/basil mixture and stir to coat.
- Saute for another 3 to 4 minutes.
- Serve with rice.
- Note: please use Thai basil if at all possible, which holds up better under heat and is much more aromatic than common Italian/French basil.
Okay, let me say this first: I'm a bonehead. I asked Julesong if I should sub jarred Red Thai Chilis or Jalapenos, since I don't have access to the fresh red peppers. Julesong, thanks for the great advice. But, back to the bonehead thing, I went to the store to get the required ingred's and *completely* spaced the chili peppers. So - I followed the recipe except for the following changes: I used 2x the amount of basil; I had to use ground turkey because my store was out of ground chicken; and I went with canned roasted jalapenos (that's what was in the pantry). I loved this dish, and will make it again soon with the proper peppers and with chicken. At the table we added soy sauce and chili oil, and everybody really liked it. Thanks for posting the recipe!
Fantastic! This just zings with flavour! I didn't add any of the onions but was very liberal with the fish sauce, don't leave it out! I used a bit of extra basil and ginger and stir fried through some thin egg noodles and a sliced zucchini to make a complete meal. This was a very filling meal for two (with the noodles).
My husband and I enjoyed this quite a bit as we are both fans of Thai food! Of course, we had to up the heat a bit! But that's a matter of personal taste. This was a very fragrant dish, as you said, but was even more so after I added a sqeeze of lime just before serving, which enhanced the flavors of the chicken even more. I served this dish with stir-fried rice vermicelli noodles with assorted vegetables and lemongrass on the side, instead of the rice suggested. I used basicly the same combo of sauce that was used on the chicken to season the vermicelli. It all turned out very lovely, much nicer than something you could get at a restaurant, and very easy to make! Thanks! :)